Crawfish-Eggplant Beignets With Remoulade Sauce

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Coastal Living


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2 tablespoons vegetable oil

1 medium eggplant, peeled and chopped

1/2 cup chopped onion

1/4 cup finely chopped celery

1 1/2 teaspoons salt

1/4 teaspoon ground red pepper

1 pound peeled crawfish tails, coarsely chopped

Vegetable oil

3 large eggs, lightly beaten

1 1/2 cups milk

2 teaspoons baking powder

1/2 teaspoon ground red pepper

3 cups all-purpose flour

Remoulade Sauce

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