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What You Need:
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Eggplants
Salt
2 - 3 oz flour
Water
Butter
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Translate this recipe:
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| How To Cook: |
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1. Procure as many eggplants as are wanted, cut them in slices about ½ inches thick, sprinkle them with salt and let them stand about ½ hour.
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2. When the bitter juice is drawn from them, put 2 or 3 oz. of flour into a basin and mix with water to form a smooth batter, not too thick.
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3. Dip the eggplants in it and fry them in fresh butter until a golden color, turning them over.
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4. When done, take them out with a slice, let them drain, dish up, and serve.
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