Eggplant, a relative of the tomato, is a tender vegetable that varies in size, shape and color. In its raw form, eggplant tends to be bitter, but once cooked it becomes tender and develops a rich flavor.

Eggplant Rounds

In a shallow dish, combine cornmeal, chili powder, oregano and salt. Dredge each eggplant slice in this mixture until coated on both the sides. Shake off excess. Heat a small layer of oil in a large skillet. When the oil is hot arrange a layer of the the eggplant rounds in the oil and fry uncovered for 2-3 mins. Flip the rounds over and fry until golden brown. Continue adding oil and frying the rounds until they are all fried.

Featuring the following Urban Gardener plants:

Solanum melongena 'White'
Common Name: Eggplant,

Solanum melongena 'Purple'
Common Name: Eggplant,

Solanum melongena 'Fairy Tale'
Common Name: Eggplant Fairy Tale,

Solanum melongena 'Little Fingers'
Common Name: Eggplant Little Fingers

	1/2 C. cornmeal
	1/2 Tsp. chili powder
	1/4 Tsp. dried oregano

	1 eggplant, sliced into 1/2 inch rounds
	1 quart vegetable oil for frying
	salt to taste

Serving Information

Serve either hot or cold.

Additional Information

Difficulty Level: 1 · Serves: 2 ·