Cooking with Peachy

• EGGPLANT – 2 PCs.
• BREAD CRUMBS – 2 cups
• EGGS – 2 PCs.
• CORNSTARCH – 2 tbsp.
• SALT – 2 tsp.
• PAPRIKA POWDER – 1/4 tsp.
• BLACK PEPPER POWDER – 1/8 tsp.
• COOKING OIL

PROCEDURE:

1. Cut the eggplant into slices  1/2″ thick and then  into 1″  width.
2. Lay eggplant sticks on a layer of absorbent paper avoiding overlaps.
3. Pour the salt all over and then cover them with another layer of absorbent paper.
4. Place a weight on it for 30min to squeeze out the excess of water.
5. Beat the eggs in a flat dish and pour the bread crumbs on another plate.
6. Coat the eggplant stick with the beaten egg and successively on the bread crumbs.
7. Heat a large pan with the cooking oil and fry the sticks until golden brown.

1. Mix the sour cream with the yogurt, salt and the black pepper powder.
2. Top with coriander leaves and a drizzle of extra virgin olive oil

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