Aubergine doughnuts?

Posted On January 3, 2009

The menu translated beignets d’aubergine as “aubergine doughnuts” (that’s eggplant). No joke.  It was at the Casa della Pasta in among the narrow alleyways of the Old Town in Nice.  Of course, I had to try it.  It turned out to be aubergine slices fried in batter, and it made a pleasant starter. 

I followed it with an escalope of veal Milanese, fried in a breadcrumb and egg coat, and that was pretty good, too.  So was the Pasqua Bardolino Classico red wine I drank alongside.