Title: FRIED BATILGIAN
  Categories: Side dish
       Yield: 6 Servings
  
     1/4 c  Vegetable oil
     1/4 c  Olive oil
       2 ea Eggs, beaten
       1 lg Eggplant, cut into 1/2 inch
            -- rounds
            Salt to taste
  
   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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