- Servings : 3
- Prep Time : 0m
- Cook Time : 3m
- Ready In : 0m
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Cut the eggplant lengthwise into four sections and peel each section. Cut the peeled sections into thirds and, if needed, cut the pieces lengthwise again to make relatively uniform \”fries\”. Put the fries into a bowl of sea-salted water and put in the refrigerator for 30 minutes.
After the fries have soaked. Pat them dry with a paper towel. Lightly dust the fries with potato starch, coating each fry evenly.
Heat a large skillet to medium heat and put 2-3 tbsp of bacon fat into the pan. Once the bacon fat has heated up (it\’s ready when a drop of water pops and sizzles), dip the fries into the beaten egg, shaking off the excess before adding them to the pan. Do not overcrowd the pan.
Allow the fries to cook for 2-3 minutes before flipping. When all of the fries are evenly browned. Remove them to a paper-towel covered plate. Immediately season with a generous amount of sea-salt, fresh ground black pepper, and parsley.
- 1 large japanese eggplant (peeled and chopped into "fries")
- 2-3 tbsp bacon fat or lard
- Fresh ground black pepper
- Sea salt
- 1 tbsp potato starch
- 1 whole egg (beaten)
- 1 tsp fresh chopped or dried parsley
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