Thursday, June 2, 2011

Eggplant Nuggets

I don't know why eggplant has such a reputation for - how should I put this - not tasting good.  You just have to come up with exciting ways to prepare it.  Eggplant is a lot like tofu, in that it tastes like whatever you put on it.  In this case, that is a crispy coating.

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  :)

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