Ingredients Jump to Instructions ↓

  1. 1 medium eggplant, peeled and chopped (about 1 pound)

  2. 1 1/2 teaspoons salt

  3. 1/2 teaspoons cayenne

  4. 2 tablespoons vegetable oil

  5. 1/2 cup chopped onions

  6. 1/2 pound large shrimp, peeled, deveined, and cut into 1/2-inch pieces

  7. 3 eggs, beaten

  8. 1 1/2 cups milk

  9. 2 teaspoons baking powder

  10. 3 1/4 cups flour

  11. Solid vegetable shortening for deep frying

  12. 1 teaspoon Rustic Rub

Instructions Jump to Ingredients ↑

  1. Season the eggplant with 1/2 teaspoon of the salt and 1/4 teaspoon of the cayenne. Heat the oil in a skillet over medium-high heat. SautÈ the eggplant until slightly soft, 2 to 3 minutes. Add the onions and sautÈ for about 3 minutes, or until slightly wilted. Add the shrimp and sautÈ until the shrimp turn pink, 2 to 3 minutes. Remove and set aside to cool.

  2. Make a batter of the eggs, milk, baking powder, and the remaining 1 teaspoon salt, and 1/4 teaspoon cayenne. Add the flour, 1/4 cup at a time, beating and incorporating until the batter is smooth. Add the eggplant-shrimp mixture and fold to mix. Heat the shortening to 360?F. Drop in the batter, a heaping tablespoon at a time. When the beignets pop to the surface, roll them around in the oil with a slotted spoon to brown them evenly. Remove and drain on paper towels.

  3. Sprinkle the beignets with the rub and serve.

  4. Yield : about 2 dozen


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