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.
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.