2 eggplant (about 1 pound)
2 tablespoons all-purpose flour
vegetable oil, for deep-frying
fresh herb sauce
1 cup each loosely packed fresh oregano and flat-leaf parsley
1/3 cup olive oil
2 cloves garlic, crushed
1 teaspoon finely grated lemon zest
1 tablespoon lemon juice
1. Make fresh herb sauce.
2. Cut each eggplant into 10 slices. Season flour with salt and pepper. Toss eggplant in flour, shake away excess.
3. Heat vegetable oil in medium saucepan or wok. Deep-fry eggplant, in batches, until browned and tender. Remove from pan; drain on paper towels.
4. Serve eggplant drizzled with sauce.
fresh herb sauce Process ingredients until smooth; season to taste.
prep + cook time 20 minutes
makes 20 slices
tip Store sauce in airtight container in refrigerator.