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Fried Eggplant Slices

I never really tried eggplants, so a great way to introduce eggplants to the family is by frying them! You can never go wrong with fried. This was an inexpensive snack/side dish. You can cut the slices into smaller pieces if you have more people to feed but it was just easier to fry in slices.
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Eggplant is .77 at Sprouts. The rest of the ingredients we already had at home. This was really inexpensive to make and one eggplant could make a lot if cut in thinner pieces.

Prep Time: 5 minutes

Cook Time: 20 minutes

Total Time: 25 minutes

Yield: 3-4 people

Ingredients:

Steps:

  1. Wash eggplant. Slice eggplant how thick you want. Thin pieces cook faster. Wash the eggplant with dash of salt so it does not get brown.
  2. To make your batter; in a bowl add tapioca flour, cassava starch and water. Mix until consistency looks like below. Now add one egg and fish sauce and mix.
  3. Dip and coat each side of the egg plant into your batter.
  4. Ready to fry your eggplant over medium high heat for about 2-3 minutes per side, or until golden brown.
  5. Repeat until you finished all your eggplant slices/pieces. Oil usage depending on your pan and thickness of the eggplant cut.
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February 23, 20190 found this helpful

They sure look good. About the fish sauce. Is that something made from fish or something normally used to flavor fish?

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February 23, 20190 found this helpful

Fish sauce is made from fish that have been salted and pressed. Like soy sauce mixed with anchovies. It's common in a lot of SE Asian cooking and adds a wonderful savory flavor. I like Red Boat from Vietnam but there are many brands.

en.wikipedia.org/.../Fish_sauce

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February 26, 20190 found this helpful

OK, that's good to know. I asked for a specific reason.Years ago I employed a young lady from Philippines.

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She said they wrapped a certain fish in banana leaves and buried it in the ground. As the fish rotted, it exuded a black liquid. She said they used the liquid in place of salt and pepper.

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February 27, 20190 found this helpful

Interesting. That is probably an old fashioned technique for making the fish sauce. I guess the banana leaves must have kept the liquid inside. That certain fish might have been anchovies because it sounds like that is common in SE Asia.

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