Fried Eggplant Strips
 (2 votes)
1 medium eggplant, peeled and cut in 3-inch strips
1 1/2 teaspoons salt, divided
1 cup all-purpose flour
1 egg, slightly beaten
1 cup milk
1 tablespoon salad oil
oil, for deep frying
Sprinkle eggplant strips with 1 teaspoon salt. Place in a bowl, cover with cold water and let stand for 1 hour. Drain and pat dry with paper towels. Meanwhile, combine flour and 1/2 teaspoon salt in a mixing bowl. Add egg, milk and 1 tablespoon salad oil, beat until smooth. Dip eggplant strips in batter and deep fry in hot oil (about 365º) until golden brown. Drain on paper towels.
6 servings.
Comments: One of my favorite appetizers at an Indian restaurant is always the fried eggplant so I was hoping this recipe would give a similar result. I found that it was exceptionally easy and the result was great. I happened to add yellow curry powder and chili powder to the batter as well to give it that Indian flair (and I also needed to add a little bit more salt) and they turned out very good.
Anonymous, Seattle, WA
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