Frites d'Aubergine

Or, simply put, a way to turn extra eggplant into an insanely addictive party nibble or side.  Serve these with any type of dipping sauce that you would use for French fries and get ready to rethink eggplant!

2 medium size eggplants

1/3 C Kosher salt

Using a mandoline or very sharp chef's knife, slice the eggplant into fries 2 inches long and 1/4 inch square.  Removing the skin is optional; I prefer to leave it on.  Avoid cutting into the seeded middle of the eggplant.

In a colander placed in your sink, toss the fries with the salt and allow to drain for at least 30 minutes.  Once the time has elapsed, dry the fries on paper towels, removing as much moisture as possible.  No further salt will be needed.

Blend 1 C of Bisquick (I use the Heart Smart type, but use whatever you have on hand) with 2 C of water and 1Tbsp dried Italian seasoning to create a batter. 

Heat 1/2 C vegetable oil over medium heat in a large skillet.  Toss the eggplant with the batter and fry in small batches until golden brown on all sides.  Drain in a single layer on paper towels.

These are amazing with sweet and sour sauce, but feel free to use tomato sauce, pesto, garlic mayo, ketchup, honey mustard, you get the idea.  Unlike traditional fries, these eggplant lovelies are also tasty at room temperature.

This will also work well with summer squash, sweet potatoes or onion slices.