+
Home Cooking

Eggplant Fries

lkblum | Aug 19, 201102:52 PM     8

Has anyone made them? I had some at a restaurant recently, and I'm trying to make them tonight using the recipe from this month's Bon Appétit (August 2011). Any tips?

To paraphrase the Bon Appétit recipe, you soak the cut pieces of eggplant in ice water for 2 hours or longer and toss them in rice flour and seasonings (while still damp) before frying. The recipe uses lemon zest and za'atar for seasoning, with a yogurt dipping sauce, but I'm going for a plain (well, salt/garlic powder) breading and a curry dipping sauce.

I'm curious to hear if anyone else has experience with these since I couldn't find them in a chowhound search (but I'm new here, so maybe I missed it). I'll come back later with a report!

ETA - Here is a link with the recipe I'm (roughly) trying: http://www.bonappetit.com/recipes/201...

Want to stay up to date with this post? Sign Up Now ›

More from Chowhound

6 Budget-Friendly BBQ Tips to Save Money When Grilling This Summer
Guides

6 Budget-Friendly BBQ Tips to Save Money When Grilling This Summer

by Anna Hecht | If you're looking for ways to save money this summer while still cooking out, these affordable grilling...

17 Canning Recipes to Capture Peak Season Produce
Recipe Round-Ups

17 Canning Recipes to Capture Peak Season Produce

by Caitlin M. O'Shaughnessy | Home canning is not as complicated as you might think. Yes, it’s something pioneer women would devote...

5 Veggie Harvest Tips to Get the Most Out of Your Garden
Guides

5 Veggie Harvest Tips to Get the Most Out of Your Garden

by Debbie Wolfe | If you've gone to the trouble of nurturing a vegetable garden, make sure to harvest it so you get...

5 Tomato Plant Care Tips to Maximize Your Harvest
How To

5 Tomato Plant Care Tips to Maximize Your Harvest

by David Klein | Growing your own tomatoes is satisfying on many levels. Their season is fast and high-yielding, making...

Get fresh food news delivered to your inbox

Sign up for our newsletter to receive the latest tips, tricks, recipes and more, sent twice a week.