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Sunday, March 16, 2014

Crispy Eggplant Dippers

This is an appetizer that I created , and every time I make this, it gets rave reviews.  So of course I wanted to share it with you.  I don't quite know what to call it, but for now, crispy eggplant will suffice.

So this is very easy to make, it's just a little time consuming.  Here is a list of what you will need:

Salt and Pepper
Garlic Powder
Onion Powder
Parmesan Cheese
Canola oil
your favorite marinara sauce

The measurements are purely for those of you who need to measure things....I used approximately 3 cups of flour, about 1 ½ cups of Parmesan cheese, maybe a teaspoon each of onion and garlic powders, and salt and pepper to taste.   I think about 3 cups of water did it as far as the consistency is concerned.  Definitely taste the batter in case you need to make any adjustments.

I like to make my batter first, because once you peel and slice the eggplant, it starts to turn a little bit brown (which isn't a problem, I just like to cook it as soon as possible).   You want the batter to be the consistency of pancake batter, thick enough to cling to the eggplant.

I was making enough for 6 people, so I used two eggplant.  Peel them first, slice each one lengthwise and cut into ¼" slices.

Use a non-stick pan if you have one, and pour in about ¼" of oil.   Heat the oil over medium high heat.  Dip each slice of eggplant into the batter and cook each side until it is golden brown.  Place the cooked pieces on a rack to cool.

 That is all there is to it... Once you are finished cooking, arrange the slices on a platter and sprinkle with Parmesan cheese.  Pour your marinara sauce into a separate bowl for dipping, and voila!

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