Fried Eggplant
Serving Size : 6
Ingredients for prepare Fried Eggplant
:
| Amount | Measure | Ingredient - Preparation Method |
| 4 | | young Eggplants - no more than 2" diameter |
| 1 | | beaten Egg - optional |
Flour for dusting
fried eggplant |
| 1/3 | cup | Olive oil (or enough to keep pan covered |
to a depth of 1/4" throughout frying
fried eggplant |
| 2 | teaspoons | Salt |
recipe Fried Eggplant
Wash and dry eggplants, cut in fine even slices,
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salt lightly, and leave in a bowl for a few hours. Before cooking, dry eggplant thoroughly with a
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cloth, dust lightly in flour (or first in flour, then in beated egg), and fry in small batches
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in olive oil heated to the verge of smoking. Turn when brown on one side.
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Drain briefly on paper and serve at once. The slices should be toast-brown and crisp. Comments: Zucchini can be
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substituted for eggplant in the preceeding recipe. Soaking it in salt is not necessary. Four or five
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medium zucchini will serve six. Recipe Source: THE SPANISH COOKBOOK by Barbara Norman Published
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by Bantam Books, Inc. (c) 1969 Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 01-25-1995
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