Another way to Cook Egg Plant

Preparation info

    • Difficulty


Appears in

La Cuisine Creole

La Cuisine Creole

By Lafcadio Hearn

Published 1885

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Parboil, slice them, and without rolling them in anything drop them into boiling lard; season with salt and pepper. Some like them mashed and added to a batter of eggs, flour and milk, seasoned with pepper and salt, and then dropped like fritters into hot lard.