ITALIAN Eggplant IN A CARRIAGE
YOU WILL NEED:
- 1 eggplant
- 125g knob mozzarella
- 4 leaves fresh basil or 1/2 teaspoon dried basil
- 1/2 cup oil
- salt,
- pepper
- oil for deep-frying
BATTER
- ½ teaspoon dried yeast
- 2 cups plain flour
- 2 cups lukewarm water
ITALIAN EGGPLANT IN A CARRIAGE RECIPE
Make batter first. Sift yeast with flour into a bowl, make well in center, and add lukewarm water. Mix well. Let stand hour. Slice eggplant into 5 mm ( 1/2 in ) slices. Cut mozzarella into 3 mm ( 1 1/2 in ) pieces. If using fresh basil, chop finely.
Fry eggplant in Hot Oil until just brown. Drain slices on absorbent paper. Season slices with salt, pepper and basil. Place one piece of mozzarella between each two slices of eggplant. Press together firmly.
Dip each eggplant sandwich into the batter, drain off excess batter, drop into the hot oil a few at a time, cook, until they are light golden brown, remove from the oil with a slotted spoon, and drain on absorbent paper. Repeat with the remaining eggplant.
Makes 6 to 8
Also Read: ITALIAN CAULIFLOWER NEAPOLITAN
