Fried Eggplant Drizzled with Black Truffle Oil
1 eggplant – peel skin off – slice 17 circles
3 eggs – beat well with fork for batter – drop eggplant circles in to coat
¾ cup – grape seed oil (Costco) – pour in non-stick fry pan
salt & pepper to taste
21 season salute (Trader Joes) sprinkle on both sides of battered eggplant
2 basil leaves – for garnish
Heat up fry pan over medium flame, pour grape seed oil in for frying battered egg plant. Batter eggplant circles, place in oil to fry, sprinkle with seasoning, salt and pepper generously. Let brown on one side, turn over and season the same. The eggplant batter should be golden brown, not dark brown. Place circles of eggplant on paper towel while others cook. Once there done place 3 per plate, drizzle a small amount of truffle oil over top, cut strips of basil leaves to garnish on top. Eat!