Pecan Crusted Eggplant & Rosé

My new favorite pecans, and cooking with pecans! Made pecan crusted eggplant with pecan meal and pecan granules. OMGoodness, it’s like a little bit of pecan pie heaven in every bite. Crisp on the outside, beautifully tender within. These eggplant slices taste wonderful with a slightly spicy seasoning. Found the pecan products online at Surratt Farms.

You will need:

  • 1 large eggplant
  • 1/2 cup pecan meal
  • 1/2 cup pecan granules
  • 1 tbsp Penzeys star anise (ground powder)
  • 2 tbsp Penzeys chives
  • 2 eggs beaten
  • Avocado oil for frying
  • 1 small or medium size bag of spinach (pre-washed)
  • Salt and pepper to taste

First remove the ends from the eggplant and cut into 1/4 inch slices. Spread pecan mixture on to a shallow dish or plate. Pour the beaten egg into a second dish. Dip eggplant slices into egg coating with pecans, and patting chives into the mixture covering for an even coat. Next pour avocado oil into large frying pan, I used a cast iron griddle at low to medium settings. Heat oil, place eggplant slices for 3 to 4 minutes for each side. While frying sprinkle star anise powder over each side of the eggplant. The aroma of star anise while frying is amazing. Once you have fried all your eggplant slices place them on a dish. With the remaining oil in your frying pan and all the residual pecans left in the pan, fold in your bag of spinach, and sauté. Arrange the spinach on your plate and set a couple warm eggplant slices on top. There you have it. Enjoy, and eat more pecans!

 

Surratt Farms Pecans!

 

 

Paired my pecan crusted eggplant with a good rosé Murphy Goode Rosé. Found this Murphy Goode rosé at Whole Foods Market  on sale last week for $12.99. I’m also a big fan of the Murphy Goode Fumé Sauvignon Blanc.

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