Curried Eggplant
Ingredients
| 7 tbs yellow cornmeal | ||
| 1 tsp kosher salt | ||
| 2 tsp curry powder | ||
| 2 tsp red pepper flakes | ||
| 1 egg plant, peeled and cubed | ||
| 2 egg whites, lightly beaten | ||
| kosher salt and fresh cracked black pepper to taste | ||
| oil for deep frying |
Curried Eggplant:
Directions:
- Mix together the cornmeal, salt, curry powder and red pepper flakes.
- Dip the eggplant slices into the egg whites, then roll them the cornmeal mixture.
- Heat the oil in a sauce pan on deep fryer 1/3 full of oil to 375 degrees.
- Deep fry the eggplant until it’s golden brown. About 1-2 minutes
- Drain on paper towels, season with salt and pepper and serve.
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