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How to make it

  • To salt eggplant, peel it and then slice, it, depending on the recipe. Sprinkle the pieces generously with salt and let them sit in a colander for an hour (you'll usually see a lot of liquid beading on the surface). Rinse the eggplant in running water to remove the salt, firmly squeeze a few pieces at a time in the palm of your hand to draw out almost all the moisture, and then pat the them dry with lots of absorbent paper towels. Thorough drying is important and squeezing out excess moisture will give you a less greasy result.
  • Method of cooking:
  • Mix flour, clove and coriander. Lightly coat eggplant with mixture. Heat oil till very hot. To test if the oil is hot enough, put a chopstick in the oil and if bubbles form around it, it is ready to add the eggplants in. Deep fry eggplants till golden brown and put them on absorbent paper towels to get rid of all the oil. Preheat oven at 200 degree C or 400 degree F. Lay eggplants on a baking dish. Add shredded cheese on top and bake till cheese just melt at same temperature. Remove from oven and transfer to serving plate and serve immediately.

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