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What You Need:
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1 peeled eggplant
2 boiled crushed potatoes
Salt, pepper, flour, oil
Chopped garlic (1 clove)
Vinegar and oil
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Translate this recipe:
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| How To Cook: |
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1. Slice garden egg lengthwise into fingers.
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2. Season with salt and pepper, and roll in flour.
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3. Drop into deep hot oil and fry until crisp.
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4. Combine crushed potatoes, garlic and enough vinegar and oil to make a paste or dipping consistency.
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5. Place in a bowl and use fried egg plant fingers as scoops.
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