Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| Eggplant, cut crosswise in 1/4 inch slices or finger size rectangles | |
| Hot oil (375*) |
source: Second Helpings Please
Cut eggplant crosswise in ¼ inch slices or finger size rectangles. Drop at once in hot oil (375*) on frying thermometer) Fry until golden. Drain on absorbent paper. Season to taste. Serve as an appetizer or as a vegetable.
Posted to JEWISH-FOOD digest V97 #011, by alotzkar@... (Al) on Mon, 13 Jan 1997.