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Garlic Lover's Eggplant:
Serves 8
(Not T&T)
2 eggplants
10 cloves garlic
1/2 c.flour
1/2 c.buttermilk baking mix
1 tsp.oregano
1/2 tsp.black pepper
1 egg
vegetable oil
Cut eggplant in 1/2" slices.Place on paper towels.Sprinkle with salt & set aside for 30 minutes.Using a garlic press,press 6 cloves & place in a mixing bowl.Add flour,biscuit mix,oregano,pepper,beaten egg & enough water to make batter the consistency of pancake batter.
Pour veg.oil in skillet over medium heat.Crush 4 garlic cloves with the flat edge of a knife,add to oil & saute til lightly brown.Press cloves against sides of pan to release more garlic flavor.
Coat each eggplant slice with batter,fry,being careful not to brown too fast.Serve
Serves 8
(Not T&T)
2 eggplants
10 cloves garlic
1/2 c.flour
1/2 c.buttermilk baking mix
1 tsp.oregano
1/2 tsp.black pepper
1 egg
vegetable oil
Cut eggplant in 1/2" slices.Place on paper towels.Sprinkle with salt & set aside for 30 minutes.Using a garlic press,press 6 cloves & place in a mixing bowl.Add flour,biscuit mix,oregano,pepper,beaten egg & enough water to make batter the consistency of pancake batter.
Pour veg.oil in skillet over medium heat.Crush 4 garlic cloves with the flat edge of a knife,add to oil & saute til lightly brown.Press cloves against sides of pan to release more garlic flavor.
Coat each eggplant slice with batter,fry,being careful not to brown too fast.Serve