Fried Eggplant with Cajun Aioli
This crispy, savory fried eggplant has a buttery interior with a touch of rich, peppery aioli drizzle that will make your mouth water.
This crispy, savory fried eggplant has a buttery interior with a touch of rich, peppery aioli drizzle that will make your mouth water.
Eggplant is one of the most resilient crops in our garden every summer. Virtually immune to the Texas heat, this purple goddess is a workhorse crop that will produce high yields with little maintenance.
As I mentioned in my article on how to grow eggplant, I loathed this vegetable growing up. I later discovered that this robust produce has many different varieties and varying flavors that make it worthy of shining in the kitchen.
Eggplant can be the star of any meal or can compliment your main meal as a side dish. Eggplant is a sponge that is ready to soak up any flavor you throw at it! If you can dare to push yourself in the kitchen, you can test it in any international dishes.
I grew up only having a Cajun reference for preparing eggplant but later began experimenting with Asian, Mediterranean, South American and Italian flavors, to name a few. Be fearless!
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Fried Eggplant with Cajun Aioli
Ingredients
Instructions
- Slice your eggplant into just over 1/4" medallions
- Sprinkle kosher salt on both sides of the eggplant. Set the slices aside in a colander or bowl and let sit for 30-60 minutes.
- You will begin to notice droplets forming and this is a sign that they are 'sweating'.
- While your eggplant is sweating you can begin making your aioli and set aside (instructions below)
- Begin preparing your other ingredients for frying (see below instructions for frying)
- After sweating, remove the eggplant and place on a towel or layer of paper towels and cover with another towel, blotting off each eggplant. Turn and repeat wiping on opposite side.
- Begin shredding your parmesan and set aside.
- Gather 3 medium sized bowls. Add flour to first bowl and salt + pepper if desired (this step is optional- I occasionally skip this step if pieces are too small and dip directly into egg first).
- Add egg to second bowl and whisk.
- Mix together panko, Italian bread crumbs and shredded parmesan to final bowl (I like to prepare an 'assembly line' with flour on my right, egg in middle and bread crumb mixture closest to stove).
- Place 1/4" deep oil into frying pan and begin to heat. I test my oil with a drop of water before I begin the process and keep it at a lower temperature to make sure the eggplant gets cooked all the way through.
- Dredge the eggplant pieces into flour, shake off excess and then move to dipping into the egg. Allow the egg to coat each piece before moving the piece into the bread crumbs bowl.
- Finally, press each piece into the bread crumb mixture and then flip over to press more into other side.
- Carefully add to oil and repeat the process. Make sure not to over crowd the pan and work in batches. You'll find a rhythm.
- Cook each piece about 2-3 minutes a side adjusting heat as needed to ensure you don't over brown.
- Use a slotted spoon to remove the pieces and place on a towel-lined plate or sheet pan. Cover to keep warm.
- When all pieces are done, serve and enjoy!
- Whisk together mayo, lemon juice and hot sauce until smooth
- Add in the smoked paprika, garlic powder, onion powder, oregano, salt and red pepper. Stir until combined and use as a dip or spread
Notes
Sweating the eggplant removes any bitterness. This is an optional step before breading to fry.
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Duck Egg Chard Quiche
This savory herb duck egg quiche has a flaky, buttery crust with rich, smoky custard filling that is so delicious it will satisfy any crowd on any occasion.
This savory herb duck egg quiche has a flaky, buttery crust with rich, smoky custard filling that is so delicious it will satisfy any crowd on any occasion.
Every year we typically have an abundance of chard out of the garden and I love the challenge of creating new, fresh recipes with this diverse ingredient. Duck eggs tend to be a staple in our house, as well, since our neighbor generously gifts us with dozens of eggs at a time.
If you’ve never cooked with duck eggs you are truly missing out on one of the richest culinary experiences. Although the taste is similar to chicken eggs, the flavor is much more intense and is twice the size. The yolk has a much deeper color and creamy flavor and will elevate any of your baking.
It always seems that quiche gets lumped in the go-to brunch category, but I would say it is perfect for any time of the day or any type of entertainment. Versatile as a blank canvas for most savory ingredients, you cannot go wrong making this dish with whatever you have on hand ESPECIALLY from the garden!
Duck Egg Chard Quiche
Ingredients
Instructions
- Pre-make your pie dough the night before or take out your frozen crust an hour or two before partially baking the crust and adding quiche ingredients. You can also make your partially baked crust up to 2 days in advance
- Roll out your chilled pie dough. On a floured surface, roll out dough until approximately 12 inches in diameter and tuck in to the shape of your pie pan. Use your fingers to mold the edges and tuck any extra back and continue to mold into a nice edge. After fluting or crimping the edge, chill the curst in the refrigerator for 30 minutes (cover if making ahead of time).
- As the crust chills, preheat the oven to 375°F
- Weight the crust and partially bake. Cut parchment paper to fit the bottom of the pie crust and evenly pour dried beans to cover lower crust. Cook for 15-16 minutes, remove the paper and weight, prick bottom with a fork and return to over for about 7 minutes. Remove crust and prepare quiche ingredients.
- Reduce the oven temp to 350°F
- Heat 1 T of EVO in skillet on medium heat. Add mushrooms, a pinch of salt and pepper and a dash of sherry. Cook until to you have your desired texture.
- In a large bowl, whisk in eggs, milk, heavy cream, salt and pepper until smooth. 1 minute if using an electric mixer. Next add your ingredients of choice (and mushrooms if using) and pour into the crust.
- Bake the quiche until set for about 45-55 minutes (oven temperatures vary). If edges are browning too quickly you can cover the edge of quiche in foil.
- Once removing from the oven, allow to cool for up to 15 minutes and garnish with additional ingredients.
- Serve warm, room temp or cool!
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