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1
For purging the eggplant: Cut off the spiky top and peel the eggplant.
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2
Cut lengthwise into slices about 3/8-inch thick.
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3
Spread the pieces of eggplant in a colander and sprinkle evenly with salt.
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4
This will draw out the juices and help firm up the texture of the eggplant.
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5
Allow to stand for 30 minutes.
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6
Pat dry to remove any excess salt.
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7
For the sauce: In a food processor, combine the garlic and cilantro and pulse to a smooth consistency.
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8
Add the lemon juice and mustard.
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9
In a steady stream, pour in the olive oil until the sauce is emulsified.
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10
Season with salt and pepper.
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11
For the eggplant: Cut the slices in half and into 1 inch thick sticks.
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12
In a mixing bowl, lightly beat the egg.
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13
Combine the bread crumbs and Parmesan cheese together and season with salt and pepper.
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14
Pour enough oil into a frying pan to come 1 1/2 inches up the sides and turn the heat on.
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15
Dip each stick into the beaten egg, letting the excess drip off.
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16
Turn the eggplant into the bread crumb mixture, coating both sides.
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17
Add as many of the sticks into the pan as will fit loosely without overcrowding.
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18
Fry on one side until golden brown.
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19
Turn the sticks over and continue frying until done.
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20
Remove from the fryer with a slotted spoon and dry on a paper lined platter.
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21
Season with Essence.
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22
Place the sauce in a small bowl in the center of a platter with the sticks surrounding it and sprinkle with grated Parmesan Cheese and shaved chives.
