Using eggplant in this recipe creates a soft, doughy and creamy center within a crispy cinnamon and sugar exterior.
1 medium eggplant
olive oil, for brushing
butter, for greasing pan
1 3/4 cups all-purpose flour, plus more for coating pan
2 teaspoons baking powder
1/2 teaspoons cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon kosher salt
1 1/2 cups milk
1/2 cup vegetable oil
1/2 cup dark brown sugar
special equipment: mini muffin pans
3 tablespoons unsalted butter, melted
1/2 cup granulated sugar
1 tablespoon cinnamon
- Preheat the oven to 400 degrees F.
- Halve the eggplant lengthwise, score diagonally and generously brush with olive oil to coat the flesh. On a foil-lined baking pan, put the eggplant, cut-side up, and roast for about 45 minutes or until soft. Then set aside.
- Lower the oven temperature to 350 degrees F. Coat the mini muffin pans with pan spray.
- Combine the flour, baking powder, cinnamon, ginger and salt in a large bowl. In a separate bowl, whisk together the milk, vegetable oil, brown sugar and egg until smooth.
- Remove the skin from the roasted eggplant then smash into a paste. For better results, you can puree in a food processor until smooth. Mix the eggplant into the wet mixture. Add the dry ingredients to the wet and mix with a rubber spatula until just combined. Do not overmix.
- Fill each donut hole mold three-quarters full. Bake until an inserted toothpick comes out clean, 12 to 20 minutes.
- To make the cinnamon-sugar coating, melt the butter in a bowl. In another bowl, combine the granulated sugar and cinnamon then set aside.
- Remove the donuts from the pan and dip each donut in the melted butter. The immediate roll in the cinnamon sugar to coat.
This recipe yields: 48