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Created by Chef Remy
Thick-cut eggplant rounds coated in cayenne-kissed cornmeal and fried in cast iron until the crust shatters against your teeth while the flesh inside goes silky and sweet, finished with a lazy drizzle of Louisiana cane syrup.
Eggplant gets no respect in most American kitchens. People treat it like an afterthought, something to hide in a casserole. That's a shame, because when you fry eggplant the Cajun way, it transforms into something extraordinary. The bitter edge disappears. The flesh turns creamy as custard. And that cornmeal crust? Pure magic.
My grandmother Evangeline used to make these on Friday nights when meat was off the table. She'd slice the eggplant thick as your thumb, salt it to draw out the moisture, then dredge each round through buttermilk and seasoned cornmeal. Into the hot oil they'd go, and out came these golden medallions that made you forget you weren't eating meat at all. At Lagniappe, we serve them as a side to our blackened redfish, but they steal the show more often than not.
The secret is in the layering. You season the cornmeal, yes, but you also season the buttermilk. Then you hit them with a little more Cajun spice right out of the oil while they're still glistening. That's three layers of flavor before you even think about the cane syrup. And that syrup, that's the finish that makes people close their eyes and ask what you did to make vegetables taste this good.
Quantity
2 (about 2 pounds total)
Quantity
2 tablespoons
for drawing moisture
Quantity
1 1/2 cups
Quantity
1/2 cup
Quantity
2 teaspoons, plus more for finishing
Quantity
1 teaspoon
Quantity
1 teaspoon
Quantity
1/2 teaspoon
Quantity
1/2 teaspoon
freshly ground
Quantity
1/2 teaspoon
Quantity
1 1/2 cups
Quantity
1
Quantity
1 teaspoon
Louisiana-style preferred
Quantity
about 1 inch depth
for frying
Quantity
for finishing
Quantity
for drizzling
Steen's preferred
Quantity
for garnish
chopped
| Ingredient | Quantity |
|---|---|
| large globe eggplants | 2 (about 2 pounds total) |
| kosher saltfor drawing moisture | 2 tablespoons |
| yellow cornmeal | 1 1/2 cups |
| all-purpose flour | 1/2 cup |
| Cajun seasoning | 2 teaspoons, plus more for finishing |
| garlic powder | 1 teaspoon |
| onion powder | 1 teaspoon |
| cayenne pepper | 1/2 teaspoon |
| black pepperfreshly ground | 1/2 teaspoon |
| dried thyme | 1/2 teaspoon |
| buttermilk | 1 1/2 cups |
| large egg | 1 |
| hot sauceLouisiana-style preferred | 1 teaspoon |
| vegetable or peanut oilfor frying | about 1 inch depth |
| flaky sea salt | for finishing |
| cane syrupSteen's preferred | for drizzling |
| fresh parsley (optional)chopped | for garnish |
Trim the ends off your eggplants and slice them into rounds about half an inch thick. You want them substantial enough to hold up to frying but thin enough to cook through before the crust burns. Lay the rounds in a single layer on paper towels or a wire rack set over a sheet pan. Sprinkle both sides generously with the kosher salt. Let them sit for thirty minutes while moisture beads up on the surface.
While the eggplant rests, whisk together the cornmeal, flour, Cajun seasoning, garlic powder, onion powder, cayenne, black pepper, and thyme in a wide shallow bowl. Taste the mixture with a wet finger. It should have a pleasant warmth and savory punch. This is your first layer of flavor, so don't be shy. Adjust the cayenne if you want more heat.
In another shallow bowl, whisk together the buttermilk, egg, and hot sauce until smooth. The egg helps the coating stick and promotes browning. The hot sauce adds another layer of flavor that most folks won't be able to identify but will make them reach for seconds. This is your second layer of seasoning.
After thirty minutes, you'll see droplets of liquid all over those eggplant rounds. That's exactly what you want. Use paper towels to pat each slice thoroughly dry on both sides. Really press down and absorb that moisture. Dry eggplant fries crisp. Wet eggplant steams and turns soggy.
Pour oil into a large cast iron skillet to a depth of about one inch. Set it over medium-high heat and bring the oil to 350°F. Use a deep-fry thermometer if you have one. If you don't, drop a pinch of cornmeal into the oil. It should sizzle immediately and float to the top. If it sinks and sits quietly, the oil isn't ready.
Set up your assembly line: eggplant rounds, buttermilk wash, seasoned cornmeal, then a clean plate for the coated pieces. Work one round at a time. Dip it in the buttermilk wash, letting the excess drip off for a second or two. Then press both sides firmly into the cornmeal mixture, making sure the coating sticks everywhere including the edges. Set on the clean plate. Repeat until all rounds are coated.
Working in batches of four or five medallions (don't crowd the pan), carefully slide the coated rounds into the hot oil. They should sizzle aggressively the moment they hit the fat. Fry for two to three minutes per side until the coating turns deep golden brown and the edges look lacy and crisp. The eggplant inside should be completely tender when you pierce it with a knife. Transfer to a wire rack set over a sheet pan.
While the medallions are still glistening with oil, hit them with a light sprinkle of flaky sea salt and a dusting of additional Cajun seasoning. This is your third layer of flavor, and it has to happen right now while the surface is tacky enough to hold the seasoning. Wait too long and it just falls off.
Arrange the fried medallions on a serving platter. Drizzle generously with cane syrup in lazy zigzags across the top. The syrup should pool in spots, creating pockets of sweet against the spicy, salty crust. Scatter chopped parsley over everything for color if you like. Serve immediately while the crust still crackles.
1 serving (about 175g)
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