Beer Battered Eggplant
From windy1950 14 years ago
- 45 minutes to make
- Serves 8
Man, this is sooooooo good! One could actually do any kind of veggies this way, including the ever popular green tomato... and one of my all time personal faves is CAULIFLOWERETS. NUMMMMMM!!
Ingredients
- 12 oz cheap beer shopping list
- 1 1/2 cups AP flour shopping list
- 1/2 tsp Old Bay Seasoning shopping list
- 3 or 4 medium to large eggplants, pared and 1/4" slice shopping list
- salt shopping list
- cooking oil shopping list
How to make it
- Several hours prior to – or even the night before – cooking eggplant, whisk the flour and Old Bay Seasoning into the beer in a deep mixing bowl. Cover the bowl and leave out on the kitchen counter to ferment.
- When ready, generously salt the eggplant slices and let set for a while to leech the bitterness out of them. Pat dry.
- Preheat oven to 200F degrees. Have a paper towel-lined jelly roll pan ready to hold the finished eggplant slices.
- In a large cast iron skillet, heat about an inch of cooking oil to almost-but-not-quite-smoking.
- Using tongs, dip each eggplant slice into the batter, and then gently lower into the hot cooking oil. Do not overcrowd the pan, usually 4 or 5 slices at a time will work.
- As each batch finishes, place the slices on the towel-lined jelly roll pan in the oven to stay warm while you cook the remaining eggplant.
- Enjoy!!
The Rating
Reviewed by 5 people-
Tx for the recipe i will try it soon hi 5
tinadc
in Cape Town loved it
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~HELLO~
'EGGPLANT' "Delish" "5"FORK!!!!!
from 'start 2 finish'~
~&~mj~*~
'Old Bay' makes everything taste Better!
mjcmcook
in Beach City loved it
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Love Eggplant but not this way, I'll be trying this when it is eggplant season.
Hi 5.
ED
spinach1948
in Dorchester-Boston loved it
Reviews & Comments 6
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