Eggplant is one of those vegetables that has a lot of fans and a lot of enemies. It just so happens that I am a big fan thanks to my mother who often made me Dominican-style Berenjenas Fritas, a double fried eggplant with a salty and crispy egg coating. She would serve it nice and hot with a big serving of white rice. There are different methods to make Berenjenas Fritas (like this one at the Dominican Cooking website) but I really wanted to stick to my mom's recipe since it's produced amazing results.
Eggland's Best and Foodbuzz provided me with a carton of Eggland's Best eggs and this gives me an opportunity to try a couple of recipes. I had never made my mother's Berenjenas Fritas and I have yet to make Pasteis de Belem (Portuguese Custard Tarts), so I decided to use the eggs to make both. This is a good way for me to tap into my Dominican heritage on my mother's side and my Portuguese heritage on my father's side! Enjoy.
One large eggplant
3/4 cup of flour
3 Eggland's Best Eggs beaten
Salt to taste
Take your eggplant and cut off the top and bottom. Peel by running your knife along the side, stripping away the skin section by section. If you like eggplant skin, just leave it on.