These delicious morsels are a great way to introduce eggplant to children and other people who are dubious about veggies. They make great finger food for the little ones, and are equally at home on the h’ors d’oeuvre platter.
small baby Asian eggplants
C whole wheat flour
salt, pepper to taste
tsp cayenne pepper
egg (omit and add more liquid if vegan)
C milk (soy milk or water if vegan)
C canola oil for frying
Wash and slice the eggplants into small wheels less than 1/2”thick. Mix batter ingredients. Substitute water or soy for milk and omit the egg if making this recipe vegan. Dunk eggplant into batter and fry in at least 1/2”of oil. Remove and drain on paper towels to soak up excess oil.