Deep-Fried Eggplant With Fresh Herb Sauce - cooking recipe

Ingredients

1 cup loosely packed fresh oregano
1 cup loosely packed fresh flat-leaf parsley leaves
1/3 cup olive oil
2 cloves garlic, crushed
1 tsp finely grated lemon peel
1 tbsp lemon juice
2 tbsp flour
2 medium eggplant, each cut into 10 slices
None None Vegetable oil, for deep-frying

Preparation

For the fresh herb sauce, process herbs, olive oil, garlic, and lemon peel and juice until smooth. Season to taste.
Season flour with salt and black pepper. Toss eggplant slices in flour, shaking away excess.
Heat vegetable oil in medium saucepan or wok on medium heat. Deep-fry eggplant in batches until browned and tender. Remove from pan and drain on paper towels. Serve drizzled with herb sauce.