The August issue of Bon Appetit included a requested Eggplant Fries recipe from Terzo Piano, a restaurant inside the Art Institute of Chicago. I made them and was very pleased with the results.While my Japanese Eggplant has a few fruit growing, it's not the right variety for making this recipe.
The ever popular Black Beauty Eggplant with it's large oval fruit is perfect. After cutting the eggplant into 1/2" rounds, then 1/2" sticks you submerge them in ice and water for at least 2 hrs. This is a key step to insuring the fries don't soak up any oil.
After coating the fries with a rice flour mixture, working in batches, they are fried for several minutes, or until golden.The Institute's Chef has perfected the coating recipe to yield a wonderful light crunch when done, similar to a tempura texture.
There is a dipping sauce, similar to the Greek Tzatziki sauce, that is included in the recipe. I liked it enough, but will jazz it up a bit next time I make these, which will be soon. They were really, really good.