Let’s call it the Friyay Crisp!

October 2, 2020

Let’s call it the Friyay Crisp! . Making the most of the last summer produce from our veggie patch. This was a first for us - growing our own in our backyard and the results have been astounding! Check the second picture. And that’s just a couple. It’s been an endless supply of eggplants among other veggies! . Credit for the garden and farm to table eggplant crisps in today’s post go to the boys of our house - the husband and the son.😊 . Making the crisps - slice the eggplants thin and soak in salt water for a little bit. Meanwhile, mix some rice flour, some semolina, paprika, turmeric and just a pinch of salt. This mix can be eyeballed and adjusted per taste. Get eggplant slices out of water, coat with flour mix and shallow pan fry in a little oil on slow flame on both sides until eggplant slices are cooked and crisp. That’s literally it! . Pair this plated expression up with a cocktail or drink of your choice tonight, put your feet up, relax and savor.😊 . Make it. Share it. Tag it #platedexpressions . . . . . #eggplantcrisps #crispyeggplant #eggplant #eggplantrecipes #easyrecipes #appetizer #snack #fridaymood #fridaynight #quickmeals #produceisbeautifulproject #eatyourveggies #eatyourcolors #givemethatplant #raw_foodie #raw_featuremyfood #foodartblog #foodphoto #foodphotography #flatlaytoday #thrivemags #indianfoodtales #gastromeals #damnthatsdelish #buzzfeast