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Fried Asian Eggplant

  • ACTIVE: 15 MIN
  • TOTAL TIME: 45 MIN
  • SERVINGS: 4
  • MAKE-AHEAD
  • VEGETARIAN
  1. Three 6-ounce Asian eggplants, peeled and sliced crosswise 1/2 inch thick
  2. Salt
  3. Wondra flour, for dusting
  4. Vegetable oil, for frying
  1. Set the eggplant slices on a large rimmed baking sheet and sprinkle each side with salt. Let the eggplant stand for 30 minutes, then pat dry with paper towels.
  2. Preheat the oven to 350°. In a large saucepan, heat 1 inch of oil to 350°. Set a rack on a rimmed baking sheet near the stove. Dust the eggplant slices with Wondra. Working with 6 slices at a time, fry the eggplant until browned and tender, about 1 minute per side. Using a slotted spoon, transfer the fried eggplant to the rack and let drain. Repeat with the remaining eggplant, adjusting the heat as necessary to keep the oil at 350°. Reheat the eggplant in the oven for about 3 minutes, then serve.
Make Ahead The fried eggplant can stand at room temperature for up to 1 hour. Reheat in the oven before serving. Serve With Eric Ripert's Surf and Turf.