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:
Here’s the recipe updated for modern cooks:
Fried Eggplant, Julienne Style
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.