Aubergine Batons

Eggplant, beets, cilantro, brussel sprouts. People either love them or hate them. Me, I love them all, even canned beets. This recipe for Fried Eggplant Sticks will win over even the most discriminating eaters. They are light and crispy with a soft center and the Cajun mayo offers the perfect jolt of flavor. You may want to sprinkle them with some extra cajun seasoning, such as Tony Chachere’s. And make sure to fry them over high heat to get them extra crispy, if not you run the risk of them being a little limp, which to some might be as unappealing as canned beats…

Fried Eggplant Sticks
6 cups vegetable oil
1 large, long eggplant (about 2 pounds)
1 teaspoon salt
1 cup flour
2 large eggs
1/2 cup milk
Heat the oil in a large, heavy sauté pan.
Peel the eggplant and cut in half lengthwise. Cut each half into 1/4-inch thick slices (like long French fries). Toss the slices with the salt to coat evenly. Beat the eggs and milk in a shallow bowl. Lightly dredge the eggplant slices in the flour to coat, shaking off any excess. Dip the coated strips into the egg wash, then back into the flour. In batches, fry the eggplant strips in the hot oil until golden, turning with a long-handled spoon as they cook to brown evenly, about 2 minutes.

Cajun Mayo
Mayo
Lea & Perrins
Dijon Mustard
Lemon Juice
Hot Sauce
Salt
Cajun Seasonings