Thursday, June 2, 2011
1 large eggplant
1/2 C corn starch or matzoh cake meal
1 tsp salt
1/4 C oil
1. Preheat oven to 350º. Dice eggplant into 1-1/2" cubes. In a pie pan, combine corn starch and salt. Heat oil in a large skillet until water droplets dance.
2. Rinse eggplant cubes and dredge in corn starch. Fry in skillet until coating is lightly browned, turning often.
3. Transfer cubes to a nonstick cookie sheet. Bake until cubes begin to soften, about 15 minutes. Serve hot, accompanied by marinara or tahini sauces.
Difficulty rating :)