Happy Eggplanukah! Merry Aubergistmas!

For many of you, today is a very special day.

I, however, being a member of American Jewry, do not happen to celebrate Christmas. You have permission to gasp.

While I feel nothing but hearts and snuggles regarding Christmas cheer, keep in mind that tonight is also the sixth night of Chanukah. It seems only fitting to bring EGGPLANT LATKES to the table. Literally. (Wow, am I on fire tonight, or what?? Oh wait, my glib-filter is malfunctioning.)

My mother gets 100% of the credit for these scrumptious eggplant-chickpea latkes, considering that I was under the weather with a cold at the time and my germs were not appetizing to anyone. 

This recipe results in latkes with a nice crispy crunch, in part owing to the use of chickpea flour which reacts well to frying (think of onion bhaji or pakora, for instance). The only downside to this dish is that it doesn't actually taste like eggplant. It tastes like salty, eggy, crispy fried deliciousness... in other words, like latkes. 

Ingredients:

2 med. eggplants, peeled and shredded
2 c. chickpea flour
6 eggs
1 onion, finely minced
About 2 t. salt
Pepper

Handful of parsley

Oil for frying

Shredding and peeling and shredding, oh my!

Mixing the ingredients together.  A straightforward process. 

Heat up a good 1/2 inch of frying oil (canola, corn and peanut are the best).**  Fry like ordinary latkes.

Delicious with sour cream or applesauce from last year's jar that you just discovered in the pantry. 

Brought to you by Eggplanukah!

In conclusion, happiest of holidays, regardless of what you celebrate. (Eggplantnog, anyone?)



** Note: My mother the latke master (and yes, she is the master, because this year she fried 18 dozen latkes for a total of 3.5 hours) advises the use of grapeseed oil rather than canola, which allegedly releases a fishy smell when heated.