The Times Picayune Publishing Company

Fried Eggplant

Aubergines Frites

Preparation info
    • Difficulty

      Easy

Appears in
top 1000The Picayune's Creole Cook Book
The Picayune's Creole Cook Book

By The Times Picayune Publishing Company

Published 1901

  • About

Ingredients

  • 2 Young Eggplants
  • 2 Eggs
  • Flour to Make a Light Batter
  • 2 Tablespoonfuls

Method

Slice the eggplants very thin, paring them, if large, and leaving the skin on if very young and tender. Make a light batter with the eggs and flour. Season the Eggplant well with salt and pepper. Soak the slices in the batter. Lift out and fry in boiling lard. Remove the Eggplants. Drain them on brown paper, and serve hot on a flat and open dish or platter.