Eggplant Fries

Between our CSA and our garden, we've been getting a lot of eggplants this summer. This would be wonderful...if Joe and I could figure out what to do with it! We haven't tried making eggplant parmesan yet, because we want to highlight the eggplant's flavor instead of cover it up with cheese and tomato sauce.  It's been quite a challenge. I finally found a recipe that I enjoyed, though that may be because it involves frying. The tricky thing with eggplant is that it truly doesn't have a distinctive flavor, your recipe has to add all the flavor.

Eggplant Fries


1 large eggplant
rice flour (I used pasta flour which is also very fine)
frying oil (I used vegetable)
curry powder
salt
pepper


Cut the eggplant in to about 4 in. long fries, about 1 in. wide. Chill in ice bath for an hour or two. Heat the oil over medium heat until about 325 degrees (when you flick drops of water on it, it will sizzle). Mix the dry ingredients together to coat the eggplant. Go heavy on the curry powder. Fry the fries for about 3-4 minutes, making sure to flip halfway through. Only fry about 5-6 at a time and let the oil heat back up after each batch. Let the fries drain on a paper towel covered plate. Season with lemon juice and salt.

Overall these were a great side dish. The curry powder wasn't strong enough when I made them which is why I suggested going heavy with the curry powder. I dipped the fries in a curry ketchup which was the perfect pairing. The fries were crispy and light on the outside, while soft and sweet inside. Enjoy!

If there are any eggplant lovers out there, any yummy eggplant recipes would be much appreciated!