Cooking Instructions
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Step 1
Cut off the ends of the
Eggplant (1)
and peel. Slice the eggplant in 1 1/2-inch rounds. Rinse and drain. Set aside.
Step 2
In a measuring cup set aside about 1 cup of
Water (as needed)
. Then in a large bowl pour in
All-Purpose Flour (2 cups)
and slowly add water until the flour begins to thicken up, you might not need all of it.
Step 3
Add
Eggs (2)
, mix well, then add
Adobo Seasoning (1 Tbsp)
and
Onion (1/4)
. Mix until combined. Think of pancake batter just a tad bit looser. Set aside.
Step 4
In a skillet, add water up to about 1-inch. Add
Salt (to taste)
. Bring to a boil and add the eggplant rounds. Cook for about 5 minutes on each side. Set aside on a paper towel to drain.
Step 5
Dump the water in the skillet and dry it out, carefully so as not to burn yourself.
Step 6
Place back on the stove and add
Corn Oil (as needed)
to cover the bottom of the skillet. Heat on medium-high. Add a few of the boiled eggplant rounds to the batter and fry in batches, turning until they are nice and golden on both sides.
Step 7
Now all you have to do is enjoy this yummy veggie treat!
