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Photo by Emily Sterne Photography
Ingredients
1 cup all-purpose flour
3 eggs
1 cup panko
2 Japanese eggplant, sliced on the bias into 1/3-inch chips, salted lightly for 3 hours and rinsed well. Pat dry
1 minced shallot
2 tablespoons Dijon mustard
1 cup sour cream
Kosher salt and freshly ground black pepper to taste
Canola oil for frying
Directions
Prepare a stockpot/deep wok with canola oil filled 1/3 way and heat to 350 degrees. Panier the eggplant, and fry until golden, brown and delicious. Meanwhile, combine the shallot, Dijon mustard and sour cream, season. Serve.
