When you fry it—fry it properly, that is—eggplant becomes really crispy on the outside and very creamy on the inside. It’s an addictive snack—almost a variation of French fries—and goes really well with salmorejo. Like other Spanish fried foods, this is especially good because it uses great Spanish olive oil.
- 6 to 8 cups extra virgin olive oil, for deep-frying
- 2 large eggs
- 1 cup dried bread crumbs
- 1 large eggplant, cut into 3-inch-long, ½-inch-thick sticks (with the skin)
- Coarse sea salt
Heat the olive oil to 365°F in a large deep skillet. Beat the eggs in a wide shallow bowl. Put the bread crumbs in another shallow bowl. Working in batches, dip the eggplant in the eggs and then in the bread crumbs, turning to coat, and add to the hot oil, without crowding. Fry until golden brown, about 5 minutes. Drain on paper towels, sprinkle with salt, and serve.
Nutritional information is based on using 6 cups of olive oil for frying.
Nutritional information is based on 1/8 teaspoon added salt per serving.