Scallion greens and chopped cashews are mixed in just before serving to give the dish color, freshness, and texture. Tamarind or mango chutney mixed with cumin seeds and honey give charred, silky-textured roasted eggplant an irresistible sweet-savory flavor. Transfer to the paper towel-lined plate and sprinkle with salt. Flip the slices and continue to cook until the eggplant is tender and the second sides are golden brown, about another 3 minutes. Add 3 of the eggplant slices and cook, undisturbed, until the bottoms are golden brown, 3 to 4 minutes. In a 12-inch nonstick skillet set over medium heat, warm ½ cup of oil until shimmering. Line another large plate with paper towels. Finally, coat each slice with panko, pressing so that the bread crumbs adhere. Transfer to the cornstarch slurry and turn to coat on both sides. Pat the eggplant dry and, working one slice at a time, dredge through the flour mixture, turning to coat and shaking off any excess. In a second similar dish, whisk together the cornstarch and ‚ cup water. In a pie plate or wide, shallow bowl, stir together the flour and ¼ teaspoon each salt and pepper. Season each eggplant slice lightly on both sides with salt and set aside on paper towels for 5 to 10 minutes. In a small bowl, stir together the ketchup, Worcestershire, and soy sauces set aside. 2 Italian eggplants or small globe eggplants (8 to 10 ounces each), trimmed, peeled, and cut lengthwise into ½-inch-thick planksġ to 1½ cups grape-seed or other neutral oil, divided
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