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Sunday, March 7, 2010


5th week of food innovation and design

During our second week of doing eggplants chips, we’re trying a bit different method and ingredients from last week.

Ingredients:

Eggplants
green eggplant
sugar
salt
oil

Method :
1. Slice the eggplants (purple color and green color) and soak in plain water which is mix with salt to avoid the color of eggplants turn into yellowish.




2. Next, when the pan is ready, deep-fry the eggplants until the color turns brown.
3. For this time, the eggplants is still in moist condition exactly as last week experiment. Even we had use the different type of eggplant.



4. However, we are just carried on with what we had planed.
5. But this time we change the chilies with sugar.
6. This are the final product.



CONCLUSION:

color: black but shinning
texture: a bit soggy
taste: sweet

♥
7:31 AM