Saturday, September 03, 2005

Belated IMBB: Fried Eggplant with Avgolemono Sauce

I will not miss another blogging event. I will not miss another blogging event. My excuse? I moved. Again. This time to sunny Southern California and I won't be leaving, except to go to New York, until May. So this is the last time I can use that excuse for almost a year. Period.

The worst part is, I participated in At Our Table's IMBB (Summer's Flying, Let's Get Frying!) in San Francisco! Or, at least, I made a dish for it. It was ridiculously simple and quite good. I had read about using the Greek soup, Avgolemono, as a sauce for vegetables all over the internet and I was anxious to try it out myself. So I fried some eggplant and poured it on. It was creamy, refreshing and delicious. I'm sure the sauce would be just as good with other foods as well, such as artichokes or even chicken breasts.

Fried Eggplant with Avgolemono Sauce

Avgolemono Sauce

1 cup Chicken Stock
2/3 tablespoon Cornflour
3 Eggs
Juice of 1 Lemon

In a saucepan, bring Chicken Stock to a boil. Mix Cornflour in a cup with just enough Water to make it smooth. Add to Stock, stirring as it thickens.

In a bowl, beat Eggs until fluffy and mixture is all one color.

Add the Lemon Juice and boiling Chicken Stock. Pour this mixture back into the saucepan and cook over low heat, stirring constantly. Be sure it does not boil.

Prepare the Eggplant:

Fried Eggplant

1 Egg, beaten
Salt and Black Pepper
Oil for frying
1 Eggplant, sliced

Mix Egg in a bowl with Salt and Black Pepper to taste. Heat Oil in frying pan over high heat. Dip Eggplant slices in Egg mixture and fry in Oil until crispy.

To Assemble:

Place Fried Eggplant on plate and drizzle with Avgolemono Sauce.

Serves 2 as a side dish.

Update: Check out Linda's fabulous Round-up!

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