Anytime I go to Galotoire’s, in New Orleans, I start by ordering a round of their legendary fried eggplant. The thing that makes it special—and so distinctly New Orleansian—is the strange but delicious mix of confectioners’ sugar and Tabasco sauce that is served on the side, for dipping.
Recipe information
Yield
serves 4 to 6
Ingredients
Preparation
Step 1
Preheat the oven to 200°F. Line a rimmed baking sheet with a brown paper bag.
Step 2
Peel and cut the eggplant in half crosswise, then cut each half lengthwise into 1/2-inch-thick wedges (like French fries). Place the wedges in cold water with the kosher salt and soak for about 20 minutes; rinse and drain well.
Step 3
Pour about 1/2 inch of canola oil into a large skillet and place over medium-high heat until sizzling hot (see Know-how, page 100).
Step 4
Place the buttermilk, eggs, 1/4 teaspoon of the sea salt, and 1/4 teaspoon of the pepper in a shallow bowl and whisk to combine. Combine the flour, dried bread crumbs, fresh bread crumbs, Parmesan cheese, remaining 1/4 teaspoon sea salt, and remaining 1/4 teaspoon pepper in a separate shallow bowl and stir to mix.
Step 5
Dip each eggplant wedge into the buttermilk mixture and dredge in the bread crumb mixture to coat evenly, shaking off any excess. Working in batches if necessary to avoid overcrowding the skillet, place the wedges in the hot oil and fry for about 3 minutes per side, until golden brown and crispy around the edges.
Step 6
Use tongs or a slotted spatula to transfer the fried eggplant to the prepared baking sheet to drain. Place in the oven to keep warm and repeat the process with the remaining eggplant. Serve hot with Sugared Tabasco Sauce.
Sugared Tabasco Sauce
Step 7
Place about 1/4 cup confectioners’ sugar on a small plate or bowl. Add 6 to 8 dashes of Tabasco sauce and stir to mix and form a thick sauce. Add more hot sauce as needed or to taste.
