Wednesday, July 27, 2011

Eggplant Fries, Brown Rice Veggie Burgers, Grilled Corn

Dinner 7/27

Eggplant Fries

Brown Rice Veggie Burgers

Grilled Corn

We made the brown rice veggie burgers and grilled corn again -- but tonight's star was the eggplant fries (recipe).

Served with a soy yogurt dipping sauce (soy yogurt, minced pickles, lemon zest, oregano, salt & pepper) it was a perfect match for the incredibly creamy fries.

The trick with these fries is to submerge the eggplant strips in ice water for at least two hours, then drain. They were then coated with seasoned rice flour (za'atar, garlic powder, lemon zest, salt and pepper) and deep fried at 325F about 3-4 minutes per batch.

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