Want to know why Adrienne is drooling?
I know, eggplant isn’t normally a drool worthy food. In fact, he’s kind of a frumpy little vegetable. But when sliced up and baked at searingly hot temperatures, eggplants become fries, and fries are drool worthy.
The secret is to soak these suckers in ice water prior to cooking. My latest issue of Bon Appetite told me that this cold water absorption directly followed by hot temperatures creates a lovely crust. Thank you Bon Appetite, you were very right.
I think baking them on a cooling rack helped too…you know, air circulation or something. I was never very good at science.
Good land, these are delicious.
I burnt my tongue on the first five as they came out of the oven. Just like I used to do with the hot chocolate at football games on Friday nights in high school. I think that should be a definition of how good something is…so good that you’re willing to sacrifice your tastebuds.
- 1 eggplant, sliced into ½ inch fries (leave the skin on)
- 1 C brown rice flour
- 2 T garlic powder
- 1 t salt
- 1/4 C olive oil
Cut the eggplant into strips and place them in a large bowl with ice water. Put a plate on top of the eggplant to submerge it, and put it in the fridge for at least 2 hours. Meanwhile, combine the flour, garlic powder, and salt.
Drain the eggplant, generously brush with olive oil and then dredge in the flour mixture until coated. Shake off the excess flour, and place the eggplant on a cooling rack on top of a large cookie sheet and bake at 500 degrees for 20 minutes.
And make sure you have a burp rag nearby to wipe up any drool that may happen.