How to make eggplant beignets

INGREDIENTS

• 1 medium eggplant

• 1 cup (125g) of all purpose flour

• ⅓ cup of water

• 1 egg

• 5 Tbsp beer

• 1 Tbsp oil

• Salt

• Sugar to sprinkle

Remoulade:

• ¾ cup mayonnaise

• 2 tsp Dijon mustard

• 1 ½ tsp whole-grain mustard

• 1 Tbsp chives

• ½ tsp cayenne pepper

LET'S GET COOKING...

• Peel the skin off the eggplant and cut into ½-inch slices. Cut those slices in two or three, depending on the size you want for your beignets.

• Prepare the beer batter: add flour to a bowl and make a well in the center.

• Add the water, egg, beer, oil and salt.

• Mix well. (The batter should be thick enough that it will hold onto the eggplant.)

• Lather the eggplant slices with batter and lay them in a pot with hot oil.

• Cook on both sides until light brown; don’t let them get too dark.

• Lay them out on paper towels to cool.

• Sprinkle sugar on top.

• Mix together all ingredients for remoulade and serve alongside beignets.

bon appetit