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Wednesday, March 16, 2011

Eggplant Frittura

3 Asian egglants (aubergines) sliced 5/8 inch thick
1 1/2 C. Brown rice flour
Olive oil for frying
Sea salt and black pepper

Dredge the eggplant in rice flour and fry in olive oil until golden brown.  Salt and pepper to taste.  Serve with sliced tomatoes, goat cheese, toasted gluten-free bread.

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