Coast Cooking

Fried eggplant and shrimp is a Lenten delight

Deep fried eggplant is amazingly flavorful and the shrimp and remoulade sauce make it even better.
Deep fried eggplant is amazingly flavorful and the shrimp and remoulade sauce make it even better. Special to the Sun Herald

This week, I’m blogging about meat-free recipes for Lent.

I recently had deep-fried eggplant, topped with shrimp and a remoulade sauce and it was terrific.

The recipe is simple, too, and if you go easy on the sauce, it also is healthy.

Slice the eggplant, then stack and place a weight on top to extract some of the moisture. Dip in a seasoned egg wash, then in Panko breadcrumbs and fry crispy brown.

Sauté large shrimp in olive oil, seasoned with Tony Chachere’s Creole Seasoning for just 1 to 2 minutes. Make your best remoulade sauce (mayonnaise, chili sauce, mustard, olive oil, hot sauce, lemon juice and Worcestershire sauce), toss the shrimp in them. Plate the still-warm eggplant, add the shrimp and a scant amount of sauce. Serve at once.

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