Illustration by Larry Jost
Our new August issue has a recipe for Eggplant Fries from the chefs at Terzo Piano in Chicago. These addictive frites come with a bright yogurt dipping sauce and pair perfectly with lamb.
Typically eggplant behaves like a sponge, soaking up heroic amounts of oil when fried. The Terzo Piano chefs use this trick to prevent heavy aubergines: Before frying, soak the strips of eggplant in an ice water bath. They will absorb water and drop in temperature. When the cold, water-logged eggplant hits the hot oil, a crispy coating will form, while the inside will stay moist and creamy, not greasy at all.
Get the recipe: Eggplant Fries
