Preparation:
heat 2 quarts salted water in a saucepot, over a moderate flame add eggplant, bring to a boil, reduce heat, and simmer for 10 minutes, until tender remove with a slotted spoon and drain well mash eggplant to a smooth puree combine with egg and milk-mix well sift together flour, baking powder, cayenne, salt, and pepper gradually beat into eggplant mixture, until smooth heat oil to 375 degrees drop batter, by tablespoonsful, into hot oil fry until golden drain on a cooling rack and blot with paper towels serve hot or warm |
