Eggplant Fry

Meat and fish of the fly are general.
I've made the eggplant a french-fry, before.
Houever, I've never made the eggplant a fly up to now.
This time, I will challenge the eggplant a fly.
Let's start cooking!

Eggplants.

Cut off stem and calyx.
The eggplant is peeled off with the peeler.





Cut it coarsely.
Immersing it in water.
5 min later, drain with paper towel.

Cut bologna ham into 1 cm wide.

Add curry-powder to beaten egg.

Mix it thoroughly.

Coat the eggplants with the flour thoroughly, and shake off excess flour.
Dip it in the beaten egg, and then place on the top of the breadcrumbs. Put some bread crumbs over it, and press lightly with your hands.

Deep-fry it  in the oil at 180℃ for 3 min.

Drain.

Make a salad.

Put salad, and eggplants fry on the plate.
Ham is put on the top of eggplant.
Sprinkle grated cheese.
ENJOY!






The eggplant melted in my mouth in a trice.
It seems like a refreshing cream croquette.
I ate this taste for the first time, but it was so delicious!

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