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| Here we have to happy eggplants all ready to go!. Do be sure to take your time and pick out the nicest eggplants you can find. They need to be pretty firm. No soft spots. |
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| You wash them and then peel them like you see above. A potato peeler works great for this. You can also see here that my lovely wife is helping me with this recipe photo shoot ;-) |
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| Then you will want to slice them up into 1/4" slices. |
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| Keep slicing. When you start placing the slices in the strainer, you will want to sprinkle a little bit of salt as you layout them into the strainer. Yo! You listening? These are deep dark secrets that I am letting loose here ;-) |
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| Whalla! All sliced and ready to go. Place them in a strainer. They are no ready for pressing. |
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| Find a plate the is slightly smaller than the opening of the strainer and place it on top of the slices. |
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| Ta Da! Here you have the Anthony's Eggplant Wonder Press Machine! Took years of research to come up with this design! The teapot is full of water. You let this sit like you see above for about 6 hours or so. |
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| 6 Hours later you have this. You can see that the plate is a bit lower and there has been some liquid squeezed out of the eggplants. Very important! |
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| Here we have 3 Eggs in a bowl and a little bit of milk. Add some nice freshly ground black pepper. |
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| Then whip them up good. This will be light breading for the eggplant slices. |
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| Here are your beautiful eggplant slices all pressed, squeezed out and ready to take a dip into the egg. Oooh, what will happen next...... |
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