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Fried eggplant with buckwheat flour

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Fried eggplant with buckwheat flour:

Cut a smallish eggplant into slices and sprinkle these thickly with coarse kosher salt. Place the slices in a colander to drain.

In the meantime, cut a large clove of garlic into slivers and prepare the breading: place a few spoonfuls of buckwheat flour into a large jar and add salt and cumin powder.

After liquid has started to ooze from the eggplant, rinse off the salt and squeeze the eggplant to remove as much liquid as possible. Pat it dry with a tea towel, then place in the jar of flour and shake well to coat.

Heat oil in a pan and add the garlic. Fry for a moment or two, then add the eggplant and fresh mint leaves and fry till the eggplant is crisp and brown on both sides. Sprinkle with chopped fresh cilantro, dress with a squeeze of fresh lemon juice, and serve with brown rice and a steamed egg with soy sauce and sesame oil.

The eggplant fries up crispy and savory on the outside, creamy and salty on the inside.

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Written by orata

September 25, 2008 at 7:11 pm

Posted in recipes

Tagged with , , , , , , ,

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