Fried Jalapeno Eggplant
A delicious fried appetizer and a good use of unused eggplant parmesan slices
Equipment
- 1 Cast Iron Griddle
Ingredients
- 0.5 cups Canola Cooking Oil
- 0.5 cups Sweet Betsy White Hushpuppy Mix
- 0.5 cups bread crumbs
- 12 slices sliced eggplant rounds (pre-sweated to remove bitter taste)
- 1 tbps Kosmos Garlic Jalapeno rub
- 2 eggs
- Ranch dressing (optional)
Instructions
- Heat oil in cast iron griddle over high heat.
- Cut and "sweat" eggplant into round slices (at least 20-30 minutes to remove bitterness)
- Briskly mix / whisk both eggs in a shallow bowl.
- Mix hush puppy mix and bread crumbs.
- Rinse "sweated eggplant slices" and dry on paper towels. (Remove bitter juice that has seeped out during the sweating process.)
- Dip both sides of eggplant slices in whisked eggs, dredge on both sizes in hush puppy / bread crumb mix. Set aside each prepared slice on an empty plate.
- Sprinkle a little Kosmos Garlic Jalapeno rub on the side of each eggplant slice which will be placed DOWN in the skillet first.
- When oil is very hot, put eggplant slices in the skillet to fry them about 2-3 minutes per side. (Don't let them burn!)
- After flipping each slice, sprinkle a little Kosmos Garlic Jalapeno rub on the top.
- Remove from oil / the skillet and place on paper towels on a plate.
- Allow to cool a little before serving.
- Optional (unless you are serving "long foot!"): Dip in Ranch Dressing
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