Old-fashioned Fried Eggplant, Julienne Style

Fried Eggplant, Julienne Style and Steak on Plate

The eggplants were beautiful at the farmers’ market, so I bought one – and then started searching for a hundred-year-old eggplant recipe.

I found a nice recipe for Fried Eggplant, Julienne Style. The eggplant strips were tasty, and a nice alternative to French fried potatoes.

Here’s the original recipe:

Recipe for Fried Eggplant, Julienne Style
Source: Balanced Daily Diet (1920) by Janet McKenzie Hill

Here’s the recipe updated for modern cooks:

Fried Eggplant, Julienne Style

  • Servings: 4-6
  • Difficulty: moderate
  • Print

1 eggplant

salt & pepper

1/2 cup flour

shortening or cooking oil

Peel eggplant, and cut into strips approximately 4 inches long, and 1/2 inch thick and wide. Sprinkle with salt and pepper. Put the flour in a shallow bowl, then roll the eggplant strips in the flour.

Heat 1/2 inch of shortening or oil in a large frying pan until hot. Place the floured eggplant strips in the pan in a single layer. Depending upon pan size, the eggplant strips may need to be cooked in several batches. Fry for about two minutes or until the bottom side of each piece is lightly browned, then gently turn and fry until the other side is browned. Remove from pan and drain on paper towels. Serve immediately.


45 thoughts on “Old-fashioned Fried Eggplant, Julienne Style

  1. My son made some eggplant fries as well as traditional potato fries one night and the eggplant fries were gone first, they are sooo good!! I’ll have to remind him to make them more often!

    1. 🙂 It’s always interesting to see which vegetables people will give me. There seems to be some variation from year to year regarding which vegetable my friends too much of.

      1. In our neighborhood, we’ve been given only zucchini or yellow squash and cucumbers. I don’t know what else people have, but evidently they can consume as much as they grow.

    1. If the eggplant is fried at a fairly high temperature, the outside browns while the inside is still somewhat firm which results in a nice texture.

    1. Your comment makes we wonder whether I can buy yucca around here. I’ve had yucca once or twice in restaurants, but have never made any yucca dishes.

    1. I had the same reaction when I first saw this recipe. It such a simple change to go from slicing to julienning yet it creates a new dish.

    1. I peeled the eggplant because the old recipe called for it, but it isn’t necessary. If you don’t typically peel eggplant, I won’t peel it for this recipe.

  2. I never thought to slice them this way! I’m gonna try it with all the zucchini I have right now…. just might be similar.

  3. Anything fried taste good! I’ll be trying this. I don’t eat eggplant often but this may do the trick. I don’t eat sweet potatoes at all unless they are fried.

  4. Do you think these need to be dipped in flour first or can they be fried as is? Son is doing low carb so I try to cut them as much as possible.

    1. Yes, I think that you could fry them without the flour. I think that they’d still brown nicely – though there won’t be any coating.

  5. Sounds a lot like the way my mother used to prepare fried summer squash. Giving me ideas for the giant zucchini taking up space in my kitchen.

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