The recipe translates as “Land Fish”, which I’m sure has a storied history. But I like to think of them as eggplant fries, however wrong that must be. I just wanted to toss them in a cardboard container and scoop them up three at a time.
I’m not sure if this is what the author wanted. There is only a passing remark to the fast food side, saying to cut the eggplant “as for french fries.” They are really looking for fat wedges. But I think they taste better the smaller and more fry-like they become. They become super crisp, but still juicy and full flavored. And unlike their potato counterparts, these “fries” only require one dip in the oil and are done in about 2 minutes. That’s something I’d be far more willing to do on weeknight, no matter what it is called.
- Yield:2 servings
- 1 medium eggplant
- 1/3 cup flour
- 1/4 teaspoon ground cumin
- 1 1/2 cups olive oil
- Salt and pepper
Heat the oil in a large iron skillet over a medium flame, until the temperature is 360°F.
Peel the eggplant and cut into french fries.
Combine the flour with cumin. Toss the eggplant to coat.
Fry the eggplant for about two minutes, or until browned. I liked mine a little crispier. But that’s just me.
Sprinkle with salt and pepper while still hot!