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Eggplant Beignet


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  • 3 eggplants boiled
  • 3 scoops flour (serving spoon size)
  • 3 scoops sugar (serving spoon size)
  • vanilla
  • 2 eggs
  • peanut oil


Servings 1


Step 1

Boil eggplants, peel, cut in half, remove seed, cut into small pieces and drain well. Smash eggplants and mix in flour, sugar, vanilla, and eggs. Heat fresh peanut oil in skillet. Drop by spoonful into heated oil. Cook until brown on both sides.


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