CookEat Recipe
Eggplant en Julienne
Peeled eggplant cut into thin strips, lightly floured and fried until golden and tender.
Method
Steps
Step 1
Wash and peel one small sound eggplant. Cut the peeled flesh into thin, even julienne strips and pat away surface moisture. Season with the teaspoon salt and half teaspoon ground white pepper.
Step 2
Heat food-purpose canola oil to 180°C in a deep fryer or suitable deep pan with a dry frying basket, following the equipment fill limits. Lightly roll the strips in plain flour and shake off excess; add no egg, batter or breadcrumbs.
Step 3
Fry in small uncrowded basketfuls for about three minutes as a guide, keeping the oil near 180°C. Adjust the time as needed until the strips are lightly golden and the flesh is tender and cooked through. Lift the basket, drain well and serve promptly.
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