Recipe: Eggplant Fries


I pinned this recipe for Eggplant Fries several months ago on Pinterest and decided to make them last night. They were amazing. If you love eggplant you have to try this recipe.

3/4 cup flour
2 tsps garlic powder
1 tsp dried oregano
1 tsp fresh parsley, minced
1 tbsp kosher salt
1/2 tsp black pepper, fresh ground
oil for frying
3 baby eggplants or 2 medium eggplants
salt for seasoning

In a shallow bowl, combine the flour, garlic powder, dried oregano, parsley, salt, and pepper until thoroughly mixed. In a heavy-bottom medium saucepan, heat at least two inches of oil to about 350F. Peel the eggplants and slice into 3/4-inch thick fingers. Toss the eggplant slices a few at a time in the seasoned flour until well coated. When the oil is ready, drop a few sticks of eggplant into the oil – they should begin sizzling immediately. Be sure not to overcrowd the pan or have the oil temperature drop too much. When they begin to brown (about a minute) flip them over and cook for another 30 seconds to a minute. Remove the eggplant fries from the oil and let drain on a cooling rack. Serve hot with a shake of salt and a drizzle of honey.


Michael Chiarello’s Coqueta, San Francisco


I spent months waiting to make a reservation at Michael Chiarello’s Coqueta restaurant in San Francisco, California. My girls trip to San Francisco had been planned for months and I was anxious to get a reservation so we could eat at Coqueta while we were there. I met Chef Chiarello in Houston at a book signing for his cookbook, Bottega, and had been wanting to eat at one of his restaurants since then.

Coqueta did not disappoint. We loved the following Spanish inspired dishes.

Tortilla “Andres” with sweet onion, organic potato and piquillo pepper alioli.

Smoked salmon with queso fresco and truffle honey.

Sunny side-up egg with shrimp, crispy potato and chorizo dressing.

Whole Monterey calamari on the plancha with onion jam and squid ink alioli.

Crispy shrimp and chickpea flour pancake with saffron alioli.

Wood-grilled octopus with fingerling potatoes, pimenton and olive oil..

Arroz cremosa slowly cooked bomba rice with day boat scallops a la plancha and summer squash with blossoms.

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