Eggplant (which is actually a fruit!!!) is a thing I’ve tried to get behind for many years, primarily because it’s one of the few purple foods out there. There’s something oddly appealing about having my outsides match my insides. (I wear a lot of purple because life is a lot easier if you don’t have to think about whether your clothes matches, a tip I picked up from Albert Einstein. And purple is clearly the best color, obviously.)
But, try as I might, I couldn’t ever find a way to eat the stuff that made it even vaguely taste good. Then I saw this video about how some place in Brooklyn makes their eggplant sandwiches and I realized that the secret was double-frying.
Sadly, I don’t have a frier at home (though I remember one apartment I looked into renting in Barcelona had one as a built-in, something I never got over), so I did something more reasonable. I cut my lovely round eggplant into thick slices which I placed on a bed of kosher salt on a paper towel and then sprinkled with more salt. I let the slices rest for a good while and then wiped them dry. Next, I quickly fried them in medium-hot oil and patted them dry again. Another quick fry, in much hotter oil this time, and they were good to go.
Placed on good toasted pain de campagne with a smear of Saint-félicien (my new favorite cheese), some spinach and a dusting of freshly ground pepper… this is a fruit-masking-as-a-vegetable that I could eat all the time.