@zundan マーボーなす？大好き！
@calchan はい！ナスの素揚げがおいしくできるとうれしいのだけど、今回は焦がしちゃいました。残念〜
@zundan 子供の時フランスでおばあさんはナスフライ作っていた。大好きだった。
@calchan へええ！残念ながらフランスのお料理はよく知らず、オリーブオイルとニンニクで炒めるくらいしか想像できないんだけど、それだけでもおいしそう！
@zundan Sorry, I have to switch to English, this is too technical for my Japanese.
You first prepare a simple "persillade". Just chop garlic and parsley. You probably want to add salt, but I personally never use salt (it's just me though, don't worry). You may find more complicated recipes on the internet but just stick to the simple one above.
Then you fry eggplant slices (2-3mm thick from memory) exactly like you fry potatoes when you make fries. But never use olive oil, it's too fragile and breaks at frying temperature. I remember she would do it in a frying pan, laying batches of non-overlapping eggplant slices flat in the oil. I suppose air-fried is OK too. It's better if it's a little crunchy but not too much. Experiment and find what works best for you. You may want to set them aside on a paper towel to take some of the oil away.
Then you mix the persillade into the fried eggplant and you eat while it's still warm.
Tagging @terri who might be interested too.
@calchan @terri Thank you! Looks delicious!!
So, it sounds like the persillade reaches the table fresh and never cooked. I'll have find good parsley for that. I don't know why but I've been having difficulty finding it in supermarkets here.
I guess American kind of eggplant (bigger and thicker) fits better than Japanese kind (long and thin).
I'll definitely try this once I can find good parsley!
@zundan @terri You're welcome! It's from memory from having seen her do it many times, so I'm hoping I didn't forget anything.
Good parsley will help but don't worry too much. Get the flat type though, not curly. And I don't think the type of eggplant matters very much. Japanese eggplant is the best though, so you may want to try it.