Fried Eggplant

INGREDIENTS

2 Japanese eggplant 🍆
½ tsp garlic powder
¼ cup Greek yogurt
¼ cup buttermilk
½ cup rice flour
½ cup AP flour
½ tsp black pepper
½ tsp onion powder
¼ tsp salt
Oil for frying

DIRECTIONS

• Slice eggplants on an angle (to maximize surface area) — ¼ inch thick

• Lay slices on several layers of paper towel or cloth towel and lightly salt with kosher salt. Flip and lightly salt again.

• Allow the slices to “sweat” for 30min or more, then use towel or paper towel to absorb the moisture.

• Rinse excess salt from slices and pat dry.

• Lightly shake ~½ tsp garlic powder over one side of the slices.

• Heat ~½ in of oil to medium, medium high in nonstick pan

• Mix yogurt and buttermilk in bowl for coating.

• Combine all dry ingredients in another bowl for dredging.

• Coat slices and dredge (one time only!), then fry both sides till golden brown

• Remove to cooling rack and serve hot