Eggplant Crisps

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Eggplant Crisps

 

 

2 medium (about 650 g / 23 oz) eggplants

coarse cooking salt

oil for shallow-frying

 

 

1. Cut eggplants into very thin slices.

 

2. Sprinkle eggplants with salt, stand 15 minutes.

 

3. Rinse eggplants under cold water, drain, pat dry with absorbent paper.

 

4. Heat oil in pan, cook eggplants over low heat in batches until

browned and crisp; drain on absorbent paper. Crisps can be served warm

or cold.

 

 

 

NOTE: Recipe can be made 2 days ahead.

 

 

 

Serves 6.