Culinary Art Studio - June 2012
Ingredients
| Eggplant | 200g (2 medium pieces) - peel, cut in half lengthwise, and chop into irregular pieces (3-4 cuts). |
| Salt and pepper | As needed |
| Semolina flour | 35g (a type of wheat flour used for pasta) |
| Parmesan cheese | 1 tablespoon |
| Frying oil | As needed |
Garnish
| Lemon | As needed - cut into wedges |
| Italian parsley | As needed - roughly chopped |
| Decorative salt | As needed |
Instructions
- Sprinkle the eggplant with salt and pepper, and let it sit for 3-4 minutes.
- Mix the semolina flour with Parmesan cheese, and coat the eggplant evenly.
- Fry in 170°C oil until crispy. Arrange on a plate, garnish with lemon wedges, and sprinkle with Italian parsley.