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Saturday, December 23, 2006

Eggplant Piñon Fritters

Seasonal Recipe of the Week
Finally, I have a chance to update the site with this great little treat. Who would guess eggplant could taste so yummy?

4 medium eggplants peeled, cubed and diced
1 cup water
4 eggs lightly beaten
2 onions shredded in food processor or on a hand grater, drain out liquid
2 teaspoons salt
1/2 teaspoon black pepper
2 cups flour
1 teaspoon baking powder
2 cups toasted pine nuts

Toast pine nuts on sheet pan in 350 degree oven till lightly browned and let cool till needed. Put peeled and diced eggplant cubes in a sauce pan with the water and cover. Cook over medium heat till eggplant is tender, about 20 minutes. Drain out excess water and mash eggplant with a potato masher. In a medium bowl, combine egg, onion, salt, and pepper. Combine with eggplant mixture. Add pine nuts to mixture. Stir in flour and baking powder. Put up a pot of oil and let it get to 350 degrees. Drop eggplant batter into oil carefully, and let cook till they float to the top and are brown. Serve right away with a dipping sauce of your choice. I like a mix of mayonnaise, lime zest and lime juice and some toasted cumin. Oh La La!