Fried Eggplant

Preparation info

  • Serves

    6

    • Difficulty

      Easy

Appears in

Hoppin' John's Charleston, Beaufort & Savannah: Dining at Home in the Lowcountry

Hoppin' John's Charleston, Beaufort & Savannah

By John Martin Taylor

Published 1997

  • About

This version of fried eggplant — famous in southern countries around the world — is really eggplant home fries. Placing the eggplant in a saltwater bath for a little while will remove any bitterness the larger vegetables sometimes have. Be sure to buy firm ones with bright green tops; they’re less likely to have seeds.

Ingredients

  • 2 large, very firm eggplants
  • Salt
  • Peanut oil for frying
  • ½ cup fine white cornmeal

Method

About 45 minutes before serving, peel the eggplants and cut them as for home fries (large irregular fries). Place them in a bowl of salted ice water for about 30 minutes.

Preheat the oven to 200°F. Place a wire rack over a baking sheet and place it in the oven. Drain the eggpla