serves 4-6 as a side dish
4 cups eggplant (peeled and cubed)
Sea salt & ground black pepper to taste
hot sauce ( optional)
1/2 cup yellow cornmeal
1 cup whole wheat flour
1 1/2 tsp baking powder
1/2 cup grated onion or minced scallion
1/2 cup minced cilantro or parsley ( optional)
oil for deep frying
Cook the eggplant in a steamer over boiling water for 20-30 mins until tender.
Then drain in a colander, and sprinkle with salt & pepper.
Set aside
Meanwhile, combine the cornmeal, flour, baking powder, 11/2 tsp salt, 1/4 tsp pepper in a bowl.
Process the eggplant until smooth then fold into the cornmeal mix, adding the minced herbs, and onions to form a medium stiff dough.
Set aside for 30 mins.
Gently drop by teaspoonfuls, in small batches, into hot oil ( 365F) and fry until golden brown.
Drain on wire rack or paper towels..serve warm
variations: add:
other herbs of choice, dried or fresh
cooked dried beans
Shredded cheese
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