Fried Fingerling Eggplant

We discovered an Urban Organic Garden Stand last week.  It was so quaint with a box to drop money into and a scale to weigh the produce.  It was next to the garden which was actually a large lot for an Urban garden.  There weren't a lot of choices at the garden stand, but given the time of year there was a lot of produce.  We bought the most delicious cucumbers.  I ate three cucumbers in two days.  They were so good, I even sliced them and put them on my sandwich. 

The most fun was our purchase of these beautiful fingerling eggplants.  I should have taken a picture of them before I fried them.  They were striped purple and the daintiest little things.  

Well on with the recipe because these were AMAZING!    

Ingredients:
Buttermilk
Oil
Flour
Fingerling Eggplants
Spices (Use your favorites)
I used salt, garlic powder, cajun seasoning, and homemade Bam (Emeril's seasoning from a recipe I found online)

Start by trimming off the stem end of the eggplant fingerlings and then slicing them in half.  

Meanwhile, heat about 1/4 inch oil in a skillet or electric skillet.  I cooked these at 400 degrees F in my electric skillet.  

Next, coat them in buttermilk.  If you don't have buttermilk, a rich milk or cream will work.  Then dip them in flour to coat.

Set them gently in the hot oil, then sprinkle with seasonings.  Fry on each side until golden brown making sure to season each side.  Remove to a paper towel lined serving bowl.  

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