Eggplant Chips

I didn't start eating vegetables until I was in my 20s and that was when my love affair with eggplant started. I have not met an eggplant dish that I do not like yet.

These crispy eggplant chips are one of the easiest to prepare. At home (in the Philippines), our cook usually cuts the eggplant up in nice little rectangles - I have never been able to do that so I just slice diagonally and it works just as well.

I don't have an official batter recipe, it's mostly just tantya-tantya but so far, it's always tasted good.

Batter:

- egg

- cornstarch

- little water

- season w/ pepper and fish sauce (patis)

Slice eggplant into thin chips.

Dip into batter.

Deep-fry till cooked.

I didn't realize how much I missed this until we went to CA for Christmas and Mom made these for dinner one day. Ang sarap!

It's oil-overload though, major umay afterwards due to the oil :)