There are a number of different varieties of this beautiful fruit: Black Beauties, Ping Tung Asians, Fairytales, Graffitis and even White Eggplants.
Some folks might not like the bitterness of eggplants, but you can solve that by salting them and letting them sit. The moisture (and the bitterness) will be pulled out. Then rinse them off, pat them dry and you’re good to go.
I also advises you to cook eggplant until it’s soft. When you touch it, it should be a bit mushy. It shouldn’t be firm at all. If it is firm, it’s undercooked and that’s where your bitterness will come.
- 1 medium eggplant, sliced into 1/4 inch x 4 inch slices
- 1 egg
- 1/4 cup milk or non-dairy milk
- 1/3 cup cornmeal
- 1/3 cup sorghum/sweet rice flour (combine the two)
- 1/2 teaspoon salt
- dash smoked paprika
- dash Italian seasoning
- dash garlic powder
- dash black pepper
- Peel and slice the eggplant. Then, set it in a colander in the sink. There will be little seeds inside, but you don’t need to worry about them.
- Sprinkle the slices with salt, and toss around, and then leave for 30 minutes to sweat. “Sweating” is important when preparing eggplant. The salt helps to extract the water.
- After 30 minutes, rinse the eggplant sticks off with water, and then spread on a paper-towel covered plate. Pat them dry with paper towels.
- In one bowl, beat the egg into the milk. In another bowl, combine the cornmeal, flour, and seasonings.
- Heat oil in a shallow pan on high heat.
- Dredge the eggplant slices in the egg mixture, then in the flour mixture.
- Carefully fry the eggplant slices for 3 minutes on each side, or until golden brown and crispy. Serve hot.