Recipe and photo by Francine Spiering
You’ll find these eggplant beignets to be a popular snack that vanish faster than you can fry up a fresh batch. In a pinch if you don’t have time to make the sauce, make a quick salsa of chopped peaches, tomatoes, fresh herbs (mint works wonderfully, as does cilantro), onion and lime juice. We believe you’ll find our peachy peanut sauce too addictive to not make!
Serves 4–6 (about 20 beignets)
Ingredients
- 1 medium-sized eggplant
- 1 T. olive oil
- Salt, to taste
- 1/4 c. finely chopped parsley
- 1 scallion sprigs, finely chopped
- 2 cloves garlic, minced
- 1 t. paprika
- 1 t. ground cumin
- 2 large eggs
- 1 1/2 c. flour
- 1 t. baking powder
- 1 t. salt
- 1/2-1c. milk [as needed]
- 2 large eggs
- 1 t. vegetable oil
- Small red onion, finely chopped
- 1 large garlic clove, minced
- 1 t. grated fresh ginger
- 1/4 t. ground cumin
- 1/4 t. ground coriander
- 1 T. sambal oelek
- 1 t. molasses
- 1/2 c. ground peanuts into a paste
- 1 ripe peach, pit removed and chopped coarsely
- garnish optional: chopped peach, tomato, fresh cilantro or mint
Preparation
STEP 1
Preheat the oven to 425°.
STEP 2
Cut eggplant lengthwise into 1/2-inchthick slices. Arrange in a single layer on a baking sheet, drizzle with olive oil and season liberally with salt.
STEP 3
Roast in the oven until soft and caramelized, flipping over once, in about 30 minutes (this step can be done up to 3 days ahead of time, but keep the eggplant in a closed container in the fridge).
STEP 4
Once cool, chop eggplant coarsely. Add to a bowl, along with parsley, scallions and garlic. Season with the spices and salt, to taste.
STEP 5
In a separate bowl, whisk eggs until fluffy. Mix in flour, baking powder and ½-cup milk, using more milk if needed until you have a thick, pancake-like batter.
STEP 6
Stir in eggplant mixture.
To fry the beignets
STEP 1
Heat oil in a deep frying pan or use a deep fryer (you can test the heat by dropping a little batter into the pan: if it sizzles, it is good to go).
STEP 2
Scoop batter with a spoon and drop into the hot oil, using another spoon to ease it off. Continue with as many as fit but don’t crowd the pan.
STEP 3
When they are golden and crisp (after about 4–5 minutes), scoop the beignets out with a slotted spoon and drain on a paper towel. Repeat until all batter is finished.
STEP 4
Preheat the oven to 450°.
STEP 5
Make a quick salsa of chopped peaches, tomatoes, fresh herbs (mint works wonderfully, as does cilantro), onion and lime juice.
STEP 1
Heat the oil in a small saucepan.
STEP 2
Add onion and sauté for about 5 minutes on medium-low heat, or until softened. Do not brown. Add garlic and ginger for the last minute. Then add spices, sambal oelek, molasses and peanut paste, plus 1/2 cup of water.
STEP 3
Simmer for about 5 minutes on low heat. The sauce will thicken. If it gets too congealed, add a tablespoon of water at a time as needed.
STEP 4
Add chopped peaches and cook for another 2–3 minutes. The sauce should be like a thick, chunky barbecue sauce. Add salt to taste. The sauce can be served warm or cold.
STEP 5
Garnish, to taste, with fresh peaches, tomatoes and herbs. Keep in a closed jar in the fridge for up to 3 days.
