A few years back, I renewed my romance with Galatoire's restaurant. The reacquaintance was arranged by my friend Kerry Moody, who is one of New Orleans's black Creoles. A frequent visitor to the restaurant, he led me through the menu and introduced me to such off-the-menu delights as fried eggplant lightly dusted with confectioners' sugar. I thoroughly enjoyed it. I've returned to Galatoire's many times since. Now when I arrive at the restaurant, I feel like a regular when my waiter, Imre, remembers me after any length of absence and brings the eggplant to the table unasked.
The combination of eggplant and sugar sounds strange, but the dish is delicious, a perfect beginning to a Creole feast and a subtle reminder of the African traditions of New Orleans cooking. The eggplant on which the dish is based may have originated in Africa, and the frying in deep oil is one of the major African culinary methods brought to this country by slave cooks.
Ingredients
是4到6
Step 1
In a bowl toss eggplant with salt. Cover eggplant directly with a plate and weight with a 1-pound can. Let eggplant stand 1 hour, or until it gives off most of its liquid. Rinse eggplant and drain well. Pat eggplant very dry with paper towels and in a bowl dredge in flour, shaking off excess.
Step 2
In a 4- to 5-quart heavy saucepan heat 1 inch oil to 375°F. on a deep-fat thermometer and fry eggplant in 3 or 4 batches, stirring gently, until golden brown. Transfer eggplant with slotted spoon to paper towels to drain.
Step 3
Serve eggplant hot with sugar for dipping.
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Reviews (14)
Back to Topi really like the way in which this recipe looks i eaten it before with my children most of us enjoyed this we could have a family group gathering again and cook this recipe again soon this really is one tasty recipe you should check it out i guarantee you whatever you should this its very tasty
sarah12jones212212312
2/3/2014
great recipe as is. . but accidentally discovered a way to make it even better: I had some balsamic vinegar out for another dish, and we decided that a dip in the balsamic and then a dip in the sugar was delicious!!
Anonymous
理查森TX
7/3/2012
I made this tonight. Delicious! Would have been better if I had removed the skin. Definitely need to remove the skin next time. Followed to the letter, except at the end served with a sauce of Tabasco and powdered sugar that our waitress at Galatoire's showed us.
Anonymous
Silicon Valley Geek
9/25/2011
Like everyone else said - the people who swore they didn't like eggplant really enjoyed this. I sprinkled just the lightest dusting of powdered sugar on these, and think I preferred the sweet to savory. We were all surprised at how the eggplant just melts away. I don't know how healthy eggplant is, before or after frying, but if you were trying to sneak veggies into kids' gullets, this recipe would do the trick.
nonsequiteuse
Houston, Texas
12/4/2010
I LOVED this recipe. I was not paying attention and I cut into rounds. Next time, I think I will peel it first because I found that the skin got tough when I fried it. The powdered sugar over the top was delicious!
Anonymous
Nyack, NY
7/15/2010
It's interesting, but I don't think I'll make it again. I liked the eggplant but it lacked something, even with the powered sugar. Perhaps I should have tried it with salt.
Anonymous
Minneapolis, MN
11/5/2008
I used peanut oil dn cut the eggplant into 1/8" thick rounds, not sticks. I preferred a dusting of sea salt as another reviewer recommended. It was glorious. Perfect snack food for a cocktail party.
akalish
New York, NY
5/9/2008
We thoroughly enjoyed this dish, and I must put eggplant on my list so that I can make it again! Unique and wonderful, especially while warm...
Anonymous
桑顿,爸爸
2/1/2008
The best fried eggplant I have ever eaten! I just ate an entire eggplant myself. I love Galatoire's, so I figured this recipe must be ok, but doubted if it would work out as well as promised. It was beyond compare! The eggplant is creamy and tender inside, surrounded by a golden exterior that retains heat and stays crisp. I followed the recipe exactly, which is a rarity, for me. A light tableside dusting of sea salt is all that you may want to add. Be sure to cut the sticks to the recipe specifications. This recipe is by far the most simple and delicious recipe around.
MarcyMcCall
New Orleans
12/10/2006
I grew up in Northern Ohio and this is how my mom prepared fried zucchini and eggplant. Never knew this was a southern dish...LOL!
sjloh
Northern Ohio
10/1/2006
My husband loves eggplant and I was looking for a new recipe. He was over the moon for this one. I would have never thought to pair eggplant and pwdered sugar, but it's great! Works best if you can make the strips as close to 3/4" x 3/4".
ksash22
Columbia, MO
10/19/2005
I was a bit skeptical of the powdered sugar and almost omitted it, but it made this dish superb. An easy dish worth serving to company. Delicious and unusual!
NinaNewYork
Brooklyn, NY
9/7/2005
I made this for friends and we ALL just loved it. I used Chinese green eggplant, which were fresh and delicious so I didn't soak them at all. I also just sprinkled the warm eggplant with the powdered sugar. Can't wait to make it again.
Susan
Amherst, MA
9/5/2000
This is the first time I've ever seen this recipie written down. My father was from Opelousas, La., and used to make this frequently when I was a child. It was one of my favorites then and remains so today. People who hate eggplant will love it fixed this way. Just don't tell them it's eggplant.
Anonymous
Houston, TX
4/7/1999
