Eggplant Rebosado Recipe


  • 4 eggplants, peeled and cut into 3 – inch long strips
  • 1 egg, slightly beaten
  • ½ cup cornstarch
  • Oil for frying
  • 1 tsp. salt

Cooking Instructions:

  1. Sprinkle salt on eggplant strips. Drain.
  2. Dip eggplant strips in beaten egg, then roll on cornstarch.
  3. Deep fry until golden brown.
  4. If desired, serve with ketchup.


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