Fried batilgian
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | cup | Vegetable oil |
| ¼ | cup | Olive oil |
| 2 | eaches | Eggs, beaten |
| 1 | large | Eggplant, cut into 1/2 inch rounds |
| Salt to taste | ||
Directions
Heat oils in a heavy skillet on high heat till the oil sizzles, then lower to medium. Dip slices of eggplant into the beaten egg & fry for about 4 minutes on each side, till browned. The coating will be crisp & the eggplant tender. Reduce heat if necessary. Drain on paper towels & sprinkle with salt. Serve immediately.
"Sundays at Moosewood Restaurant Cookbook"
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