This is a sophisticated twist on traditional French fries. I usually avoid frying foods since all of the splattering oil is often a messy endeavor. However, when I found myself with one too many eggplants on hand and a craving for French fries, I broken out my splatter screen and set to work.
You can serve the fries with traditional ketchup but to make this dish a truly Mediterranean experience serve them with a spicy pepper avjar and watch them disappear.
1 large eggplant, peeled and cut into 2-inch sticks (about 2 cups)
1/2 teaspoon salt
2 cups canola oil
Coarse salt for sprinkling
- Place the eggplant sticks in a large colander and sprinkle with 1/2 teaspoon of salt. Allow to sit for 15 minutes.
- Heat the oil in a large skillet set over high heat.
- When the oil is hot, working in batches, add the eggplant by the handful to the oil. Fry until the eggplant is golden brown, 3-4 minutes. Remove the fries from the oil with a slotted spoon and drain onto paper towels. Allow the oil to return to a high temperature before adding a new batch of eggplant.
- Sprinkle the fries with coarse salt and serve immediately.