MCFC CSA 2016 Meat-less Monday Recipe: Eggplant Fries

Dredge and fry the eggplant with spices for a crispy vegetable treat!
A fun way to eat eggplant for special occasions!

1½ pounds local Italian eggplant (about 1 large 2 medium)
1½ cups local spelt flour or to make gluten-free, use rice flour
1 tablespoon sea salt, divided
½ teaspoon garlic powder
½ teaspoon onion powder
1 teaspoon dry crushed local oregano
1 teaspoon dry crushed local basil
oil for frying

With skins, slice eggplant into strips. Mix spices and 1 tsp of salt into the flour. Dredge the slices in the flour mix. Fry in batches, 4-5 minutes, then turning over for another 5 minutes until golden brown. Drain on paper towels. Sprinkle generously with remaining sea salt. Serve with marinara sauce to dip into.

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