Grilled and Fried Eggplants

Name: Grilled and Fried Eggplants
Yield: 8 servings
Ingredients: 8 small, dark, rounded eggplants, each about 4-5 inches long and weighing about 4 ounces; 8 small, dark, rounded eggplants, each about 4-5 inches long and weighing about 4 ounces; 1 cup water; ½ teaspoon salt; 1 cup flour; Vegetable oil; Lime wedges

Preparation info

8
servings

Difficulty
Easy

Appears in

Uncommon Fruits & Vegetables

By Elizabeth Schneider

Published 1986

About

The texture of these small eggplants remains velvety-firm even after broiling and peeling. Dipped into a light batter and quickly fried, the eggplants make crisp and attractive individual portions.

Ingredients

8 small, dark, rounded eggplants, each about 4-5 inches long and weighing about 4 ounces
1 cup water

Side dish
Vegan

Method

Rinse eggplants but do not trim off caps. Cut a tiny slit in each to prevent bursting. Set on preheated broiler rack as close as possible to heat source. Broil, turning once, until the skins have blackened and become puffy, about 5 minutes. Do not let eggplants become soft.
Holding stem of each eggplant, carefully pull off its skin. Gently press each to flatten