Fried Eggplant with cheese and ketchup combo

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By GERLIE M. UY


1 kilo eggplants, cut lengthwise into two 
and cut crosswise into 6-inch long
Italian dry herbs (oregano, basil etc)
1 T ground pepper
2 T rock salt
1/2 t chicken powder (optional)

1/2 cup canola oil for deep frying 

Toppings
1/3 of small block of shredded quickmelt cheese
ketchup 







In a bowl, mix the first five ingredients. Let stand for five minutes for flavors to sit in.


 




Heat oil and fry the eggplants, at least 1 minute on each side or until well done.











While frying another batch of eggplants, spread cheese and ketchup over fried eggplants arranged in the platter.

Cheese.










Cheese and ketchup.
 



Place atop the first batch of fried eggplant the second batch and spread cheese and ketchup again. repeat procedure until all eggplants are fried. 









Make sure to put cheese and ketchup on top of it all for presentation. 


Serve hot in pair with boiled rice...
related post.
eggplant salad.



Comments

  1. p. cookJune 22, 2011 at 6:03 PM

    I'm allergic to eggplant but I still eat it anyway. The Italian herbs you mentioned, that makes this recipe a lot more interesting. :)

    ReplyDelete
    Replies
    1. Gerlie UyApril 7, 2012 at 1:24 PM

      hi p.cook,

      too bad, you're allergic to eggplant. Glad you're trying eggplant despite the allergies.:) yes, you may use fresh oregano if you have it...:)

      Delete

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