Eggplant, Photo by JMorton

Eggplant Rebosado Recipe

The above photo is of rather thinner and elongated version of plump more rounded aubergine or egglant.  These aubergines are perfect for a rebosado recipe.

Ingredients:

• 4 eggplants, peeled thinly and cut in half lengthwise
• 1 egg, beaten slightly
• 1/2 cup cornflour (cornstarch)
• oil for deep frying
• 1 tsp salt

Method of preparation:

• To draw out any bitterness from the eggplant, sprinkle with salt, leave for 5-10 minutes and then shake off any of the salt remaining.
• Dip the eggplant into the beaten egg and then roll onto the cornstarch.
• Deep fry until golden all over.
• Repeat process with all the remaining aubergine pieces.
• Serve with your favourite sauce or sauces.  Ketchup is a good dip.

Enjoy!