Recipes > Vegetables > Eggplant > Egg-Plant, Fried

Egg-Plant, Fried

Instructions

Peel and cut in slices, lay the slices in a vessel, sprinkling salt over every layer, and leave thus half an hour and drain. Dip the slices in batter for frying vegetables, drop them in hot fat, and turn them into a colander when fried; sprinkle salt all over, and serve.

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Source

Hand-Book of Practical Cookery (1884).


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