Francesco’s Fried Veggies

Francesco says that white eggplants are better for frying if you can get your hands on them. Why? They’re lighter, don’t turn black, and don’t release water when you cut or salt them — even the skin itself is very sweet. The purple ones on the other hand, have a bit of a bite to them, especially if they’re old. But this recipe would work with any thinly sliced vegetable. The eggplants we tasted in this recipe were harvested from his own garden. Francesco used to work in a restaurant and also ran a grocery shop but now, he spends his days tending to his vegetables. He enjoys cooking for friends, his children, and his grandchildren — even though he says they don’t really like fried food! When it tastes this good? They make exceptions.

Ingredients

Method

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Step 1

Slice the white eggplants into rounds—not too thin, about ½ cm thick.

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For

6

M

I

For the Eggplants

2-3

White eggplant

1

Egg

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Notes

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