Crispy Fried Eggplant

16 So we do not lose heart. Though our outer self is wasting away, our inner self is being renewed day by day.

17 For this light momentary affliction is preparing for us an eternal weight of glory beyond all comparison,

18 as we look not to the things that are seen but to the things that are unseen. For the things that are seen are transient, but the things that are unseen are eternal. - 2 Corinthians 4:16-18

Oh my goodness, these were amazing!!!

My grand kids loved them and said they tasted like a cross between fried okra and fried green tomatoes!

1 large purple eggplant, peeled and sliced into 1/4 inch rounds

Salt

Salt each round and set aside on 2 plates.

15 or 20 minutes should be adequate.

The salt draws any bitterness and excess moisture out.

Batter

1 c flour

1 c water, might have to add more 

1/2 t baking powder

1 t smoked cumin

1 t sumac

1/2 t onion powder

1/2 t seasoned salt

1/2 t coriander 

1/2 t black pepper

1/2 t olive oil

Mix in a small bowl.

This batter is really thick.

Dip and hold over bowl.

Add to hot oil.

In a large skillet, heat oil until medium.

Add 4 or 5 eggplant rounds at a time.

Fry 4 or 5 minutes on each side until it's crispy. 

Keep skillet bottom covered with oil.

If skillet starts to smoke, turn heat off until it slightly cools.

I used olive oil.

Drain on paper towels.