Deep-fried eggplant with bacon and cheese

 

Ingredients:

2 eggplants

1 teaspoon salt

8 shiso leaves

4 slices half-bacon

2 slices cheese

Cornstarch (as needed)

6 tablespoons vegetable oil

Instructions:

① Remove the stems from the eggplants and slice them thinly lengthwise. Sprinkle with salt and let sit for 10 minutes, then wipe off any excess moisture.

② Place one slice of eggplant on a plate. On top, place a shiso leaf, a half-bacon (cut in half lengthwise), and a slice of cheese (cut into quarters). Roll from the front to the back, coat evenly with cornstarch, and secure with a toothpick. Make 7 more rolls in the same way. (If the eggplant slices are not long enough, wrap another slice around them.)

③ Heat the vegetable oil in a frying pan over medium heat. Place the rolls in the pan and fry until golden brown on all sides. Remove the toothpicks and serve!