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Wednesday, June 8, 2011
Fried Eggplant with cheese and ketchup combo
By GERLIE M. UY
1 kilo eggplants, cut lengthwise into two
and cut crosswise into 6-inch long
Italian dry herbs (oregano, basil etc)
1 T ground pepper
2 T rock salt
1/2 t chicken powder (optional)
1/2 cup canola oil for deep frying
1/3 of small block of shredded quickmelt cheese
In a bowl, mix the first five ingredients. Let stand for five minutes for flavors to sit in.
Heat oil and fry the eggplants, at least 1 minute on each side or until well done.
While frying another batch of eggplants, spread cheese and ketchup over fried eggplants arranged in the platter.
Cheese and ketchup.
Place atop the first batch of fried eggplant the second batch and spread cheese and ketchup again. repeat procedure until all eggplants are fried.
Make sure to put cheese and ketchup on top of it all for presentation.
Serve hot in pair with boiled rice...
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