Incredible, edible eggplant: Getting your kids to eat the purple vegetable
Picky eaters Alison, 9, Riley, 12, and Alex Clingan, 5, of Hagerstown, seem a bit uncertain of their first taste of eggplant fries. In the end, they preferred baba ghanouj, a dip made from eggplant. (Photos by Kevin G. Gilbert/Staff Photographer / August 14, 2012)
3/4 cup flour
3/4 cup self-rising cornmeal
2 tablespoons chili powder
1 cup cooking oil
Salt, to taste
Generously salt both sides of eggplant slices and place on paper towels to drain for 30 minutes. Rinse and pat dry. Cut slices into sticks.
In a medium bowl, mix milk and egg until well blended. In a wide shallow bowl, combine flour, cornmeal, chili powder and 1/2 teaspoon salt.
Heat 1/4 cup oil in frying pan over high heat.
Dip eggplant sticks into egg mixture, shake off excess, then roll in cornmeal mix. Shake off excess flour and carefully place in oil in small batches. Watch attentively and turn every 45 seconds until golden brown. Drain on paper towels.
Serve immediately with favorite dipping sauce.
Serves 2 to 4.
Breaded eggplant circles
1 medium-large eggplant
1/2 cup olive oil, as needed
1/4 cup milk
1 cup flour
1 teaspoon salt
1 teaspoon oregano or Italian herb mix