The combination of eggplant and sugar sounds strange, but
the dish is delicious, a perfect beginning to a Creole feast and a subtle
reminder of the African traditions of New Orleans cooking. The eggplant on
which the dish is based may have originated in Africa, and the frying in deep oil
is one of the major African culinary methods brought to this country by slave
cooks.
1 lb eggplant, trimmed and cut into slices
1 teaspoon salt
1/4 cup flour for dredging
vegetable oil for deep frying
1/2 cup confectioners sugar for dipping
Toss eggplant with salt. Cover with a plate and weight down. Let eggplant stand
1 hour, or until it gives off most of its liquid. Rinse eggplant and drain
well. Pat dry with paper towels.
Dredge slices in flour, shaking off excess. Heat 1 inch of oil in a heavy
frying pan and fry eggplant in 3 or 4 batches, stirring gently, until golden
brown. Transfer eggplant with a slotted spoon to paper towels to drain. Arrange
on serving platter and dust with confectioners sugar sifted through wire mesh
strainer.