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Silky Eggplant Dip with Herbes de Provence

Fried eggplant is a simple and delicious snack or appetizer. Dip the eggplant slices in egg whites before frying them, that way they don't absorb as much oil and come out silken on the inside and crisped to perfection on the outside.

1 medium eggplant
2 egg whites
½ tsp. salt
1 T vinegar
¼ cup high heat oil (sunflower seed, grapeseed, or corn oil)

Slice the eggplant thinly in horizontal rounds. Sprinkle sea salt over the tops, and let sit for about 30 minutes. Wipe off the sweat with a towel.
Whisk together the egg whites with the vinegar and salt.
Heat up the oil in a pan on medium high heat until it is quite hot.
Dip the eggplant rounds in the egg white mixture and then slip them into the pan. After about 1-2 minutes, flip them over and cook through on the other side.
Transfer to a plate lined with paper towels to drain of the excess oil.
Serve with lemon juice and a sprinkle of parsley.

Serves 4-6 as a side dish.