Eggplant Crisps

3 ingredients
2 steps

Ingredients

  • 2 medium eggplant, thinly sliced
  • None None Kosher salt
  • None None Vegetable oil, for shallow-frying

Directions

  1. 1
    Sprinkle eggplant slices with salt; let stand for 15 mins. Rinse under cold running water. Drain; pat dry with paper towels.
  2. 2
    Heat oil in large skillet on medium-low heat. Fry eggplant, in batches, until browned and crisp; drain on paper towels. Crisps can be served warm or at room temperature.

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