Although the eggplant is native to India, most gardeners in the south find room for several of these plants when filling out their vegetable garden. One that does really well here is the narrow, dark purple variety called Little Fingers, which is best when it reaches about 1-inch in diameter and can be sliced just like a cucumber. A favorite in Louisiana gardens is the slim, green skin Louisiana Long pictured at left. The use of eggplants are in many Cajun recipes, as it is one vegetable that does really well along the inland coasts. This recipe today is a favorite among many folks in the south and I like to serve these with a little sauce on the side. The Horseradish Cream is posted for my good friend Kristy in Malaysia.
1 large eggplant -about 1 1/2 lbs
1 1/2 to 1 3/4 cups fine dry breadcrumbs
2 eggs -slightly beaten
1/2 cup sliced green onions
2 tablespoons parsley
1 small onion -chopped very fine
1/2 teaspoon garlic powder
1/8 teaspoon cayenne
1/2 teaspoon salt
Red pepper hot sauce, several dashes
Vegetable oil for frying
Peel eggplant and cut into 1-inch cubes. Cook in a small amount of boiling water for 10 minutes or until tender. Drain well and mash with a large spoon. Add remaining ingredients except oil mixing well. Add more breadcrumbs it the mixture is too soft.
Shape into 16 balls and flatten each to make a patty. Add about 2 inches of oil in a large skillet and heat to 375 degree F. Fry fritters turning halfway until golden brown on both sides. Serve with Horseradish Cream.
Note: Reduce size of fritters for an appetizer.
1 cup chilled heavy cream
1/2 cup crème fraîche or sour cream
4 to 6 tablespoons prepared horseradish
1 tablespoon lemon juice
Salt & pepper to taste
Fresh herbs, chives, dill or parsley -minced
Pour cream into a medium bowl and Using a hand-held mixer, whisk to just under soft peaks. Fold in remaining ingredients. Use herbs that will compliment the type of food served.