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From: Celebrating the Seasons by John Littlewood
Farofa, or cassava meal, is frequently served as a side dish in Brazil, Farofa is a bit of an acquired taste and not commonly available in this country, so I created a dish that uses cornmeal in its place. A little spicy, a little sweet, and pleasantly grainy, this dish complements foods with a creamy texture.

Serves 8

• 8 Japanese eggplants, ends removed
• Cornmeal crust (recipe follows)
• 1/2, teaspoon kosher salt
• 1/2 cup canola or salad oil

Slice eggplants in half lengthwise. Place in a large mixing bowl and sprinkle with salt. Toss well to coat completely. Let sit for 10 minutes.

2. Make Cornmeal crust. Dredge eggplant halves in crust, pressing cut side down to coat. Lightly shake off excess. Lay eggplants on a baking pan.

3. In a large saute pan over medium-high heat, heat oil until it Shimmers. Lay eggplant in oil, cut side down, and cook until brown. Reduce heat to medium, turn eggplants over, and cook skin side until soft. Drain eggplants on paper towels to blot excess oil.

4. Serve immediately, or set aside on a baking pan and reheat 5 minutes in a preheated 350° oven.

• You can also use regular eggplant for this recipe: Cut 1 large eggplant into 1/2-inch-thick
round slices. Proceed as above, but press both sides of eggplant rounds into cornmeal.
• For a Creole-style dish, top with a dollop of caramelized onions mixed with a little apple
cider vinegar and a pinch of sugar.


Try this crust for fried green tomatoes, tilapia, or catfish.
Makes 1 cup

• 3/4 cup cornmeal
• 1 tablespoon onion powder
• 1 tablespoon granulated garlic
• 1/4 teaspoon cayenne pepper
• 1 1/2 teaspoons black pepper
• 1 teaspoon kosher salt
• 1 1/2 teaspoons sugar

1. Grind the cornmeal 5 seconds in an electric spice or coffee mill.

Add cornmeal to remaining ingredients and stir to combine.



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