A while back, I had some leftover batter from the Checkers fries we made. I also had a ripe eggplant that needed to be used before it went bad. The two were a match made in heaven.
This recipe is absolutely more-ish. And I mean that in the most literal sense. We kept eating more and more of them despite how full we felt. It’s hard to say for certain, but I think I may have liked this fried eggplant even more than the french fries. Of course, the cool, creamy, tangy dip probably had a lot to do with that, as well.
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