Thursday, March 21, 2013

Eggplant fritters with roasted red pepper sauce

This recipe is a continuation from my last post Roasted red pepper sauce. This eggplant fritter was the appetizer II recipe on the valentines day surprise dinner. Theme Italian with absolutely no cheese.
Like I told before I tried to throw this surprise dinner with an Italian theme, since my husband is not a big fan of cheese I tried to venture to do a Italian dinner but with no cheese at all and I succeeded and to tell you the truth, I did not find any difference.
Today's recipe is an easy eggplant fritter with a roasted red pepper sauce.
For the sauce I used part store bought tomato sauce and roasted red pepper puree.
Sorry I do not have a great foto to post.

Salted eggplants

Egg plant fritter Serves 4

Eggplant / aubergine, cut into rounds- 8
Plain flour - 1/2 cup
Egg, beaten - 2
Panko bread crumbs - 1 cup or fresh homemade bread crumbs - 1 cup
Fresh / Dried oregano - 1/2 tbs
Fresh / Dried basil - 1/2 tbs
Pepper  to taste
salt to taste
Paper towels / towels - 6
Salt - 1/4 cup
Oil for deep frying

Preparing Eggplant:
Cut the eggplant into 1/2 inch rounds.
Sprinkle salt on both sides of the eggplant and place the eggplant on the paper towel and cover them with a paper towel. leave it for 15 minutes.
After 15 minutes change both the paper towels and leave it for another 20 minutes.
After 20 minutes pat the pat the eggplant dry for any moisture and excess salt.
This process is to draw out all the water from the eggplant so when we deep fry it, it will crisp up.

Cooking method:
Heat the oil in a deep dish for deep frying

Prepare a breading station:
Add salt and pepper to the flour and put them into a wide bowl
Beat the eggs add salt and pepper to taste and put them in a wide bowl.
Spread out 1/2 cup of the bread crumbs on a wide flat plate and add half of the dried basil and oregano.
Once the oil is hot, dip the eggplant in the flour, then the egg and then the bread crumbs and deep fry it for 1 to 2 minutes or until the bread crumbs are golden brown.
take out and lave it on a paper towel for excess oil to be absorbed.

Enjoy with the Roasted red pepper sauce or any sauce / dip you like.

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