Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      medium        eggplant peeled and chopped -- (about 1 pound)
                        Salt and cayenne
   2      tablespoons   olive oil
     1/2  cup           chopped onions
     1/2  pound         large shrimp peeled deveined & cut into -- 1"-pieces
   3                    eggs -- beaten
   1 1/2  cups          milk
   2      teaspoons     baking powder
   3 1/4  cups          flour
                        Oil for frying
                        Essence
                        ***GARNISH***
   1      cup           Remoulade Sauce
   2      tablespoons   chopped green onions
   2      tablespoons   brunoise red peppers

Preparation:

Preheat the fryer. In a mixing bowl, season the eggplant with salt and cayenne. In a saute pan, heat the olive oil. When the oil is hot, saute the eggplant for about 2-3 minutes, or until the eggplant is soft. Add the onions and saute for 3 minutes, or until slightly wilted. Add the shrimp and saute until the shrimp turn pink, 2-3 minutes. Remove from the heat and set aside. In a mixing bowl, whisk the eggs, milk, and baking powder together. Season the batter with salt and cayenne. Add the flour, 1/4 cup at a time, whisking until all is used and the batter is smooth. Fold the eggplant and shrimp mixture into the batter. Drop a tablespoon of the batter at a time into the hot grease. When the beignets pop to the surface, roll them around with a slotted spoon to brown evenly. Remove from the oil and drain. Season the beignets with Essence. Spoon the sauce in the center of the plate. Mound the beignets in the center of the sauce. Garnish with grated cheese, green onions, and peppers.