Eggplant Home Fries

[not2late]

Eggplant Home Fries
serves 4

4 cups peeled and cubed eggplant
1/4 cup coarsely chopped onion
2 tablespoons oil
1 teaspoon salt
1 teaspoon black pepper
1/8 to 1/4 teaspoon ground cayenne pepper (optional)

Heat a frying pan, large enough to contain the eggplant in a single layer (or fry the eggplant in batches). Add the oil. Put the eggplant in a single layer, sprinkle with half the salt. Cook until golden brown on all sides. Add the onion and cook until the onion is soft. Add remaining salt, black pepper and cayenne pepper. Serve hot.

[MotherOfGizmo]

Isn't this too squishy to be a home fry substitute Megs?

I just finished off the eggplants that my neighbor gave us from their garden. Instead of frying them like you did, I chopped them up and added some coarsley chopped garlic and roasted them in the oven, the last few minutes I added some chunks of fresh tomato. It was delicious this way too!

[not2late]

If you fry them so they are golden brown on all sides, they won't be squishy. If you don't let them sear, they become squishy.

I have a couple of Asian eggy plants at home. If I make the home fries again, I'll take some pics.

[Miss Phode]

I wonder if you could deep fry them?

[not2late]

I've tried to adapt a recipe I saw in Gourmet magazine Miss Phode. That recipe had you slice the eggplant very thin, bread it with an eggwash, confectioner's sugar and panko crumbs, then deep fry. The slices supposedly crisped as it cooled. I nixed the breading bit and tried to deep/shallow fry. It did fry, but it didn't stay crisp. I figure the sugar in the original recipe made it crispy. I might try it again but use Fibersure as the 'breading'/dusting agent because Fibersure crystallizes!

[Miss Phode]

Well, I love anything with eggplant. Thanks for sharing the recipe.

[MustLose80]

Ok, what is Fibersure and where can get it?