Baby eggplants are something that always intrigue me - shiny and cute, I fall for it every time. And then I get them home and I don't have a clue what to do with them. Unfortunately, more than one pint of these mini-aubergines has wasted away in my produce drawer. So when I got a bag in my CSA I was determined not to let them go to waste. After racking my brain, an application finally dawned on me that wouldn't result in small mushy veggies (it's the texture I can't do). A quick peel and a dip in the deep fryer turns these babies into crispy, salty, melting hot fries that I think top the potato variety. These work equally well with a large eggplant cut into matchsticks
20 baby eggplants
1 cup flour
1 1/2 cup water
Vegetable oil for frying
Peel and halve or quarter the baby eggplant. Whisk together flour and water to make a light batter. Toss with eggplant. Preheat oil to 375 degrees F in a deep, heavy bottomed saucepan (oil should come about 1/2 way up the sides). Carefully add a small batch of eggplant to the pot. Fry until golden brown. Remove to paper towels and salt liberally. Repeat in small batches until done. Eat while hot (although they do reheat well on a baking sheet in a toaster oven).