“New from the Kitchen”
Recipe of the Month – September 2015
Accompaniments: African Eggplant
Serves: 4 – 8
This past week I was working with a group of Burundi African farmers here at the Inn, filming a TV show for our state PBS station. They are growing eggplant (they are white and look like eggs) and Amaranth (a green similar to spinach).
The Burundis did a traditional stew and I did several different takes on the ingredients. One recipe was for fried eggplant with powdered sugar served at Galatoire’s in New Orleans.
After the show airs, in about a month, we will stream it in the TV show section of our website.
Sunday night was Michael’s turn to host his Single Malt Scotch club, and since I had just done this recipe I decided to do all African dishes for his food. The 10 members of the club devoured the food and particularly liked the eggplant.
1 pound of African eggplant (at Ethnic grocery stores). You can substitute regular eggplant.
1 teaspoon salt
1/4 cup all purpose flour
vegetable oil for deep frying
1/2cup confectioners’ sugar for dipping
Trim and peel the eggplant and cut into 3 3/4 by 3/4 inch strips. Let the eggplant sit for and hour or unti if gives off most of its liquid. Rinse and drain well. Pat very dry with paper towels and dredge in flour and shake off excees.
Ina 4 to 5 quart heavy saucepan, heat 1 inch oil to 375 degrees and fry eggplant in 3 or 4 batches, stirring gently, until golden brown. Transfer with a slotted spoon to paper towels and drain.
You can hold for 30 minutes to an hour in a warm oven.
Serve with powdered sugar for dipping or sprinkling on top.