We were driving along a country road behind a truck going to market with lots of different fruits and vegetables. He must have been in a real hurry, because the driver swung out of his lane to pass several vehicles and he lost a case of Brinjal! We decided to stop and see if any of it was salvagable, and we ended up with about 15 beautiful fruits! We shared our bounty with friends and family, and then we baked up a ton of eggplant parmesan which we ate for about a week on a sailing trip. It was wonderful. With the last fruit I made Brinjal cupcakes. This is the only recipe I could find, which is actually for a bundt cake. The only change I made is the fact that I made cupcakes instead of a cake, and I used some sourwood honey I had gotten in Georgia a while back. In retrospect I would not use that honey again because the sour taste did come through in a slight aftertaste, but all in all this was a very good cupcake with a firm but moist consistency and excellent flavor.
1/2 c. butter
1/2 c. sugar
1/2 c. honey
2 eggs
2 c. grated eggplant
1 c. white flour
1/2 c. whole wheat flour
1/4 tsp. salt
1 tsp. baking powder
1 tsp. cinnamon
1/2 tsp. cloves
1/2 c. chopped walnuts
3 oz. cream cheese, softened
1 c. confectioners' sugar
Ground nutmeg (for garnish)
Cream butter. Add sugar and honey. Beat in egg, then stir in grated eggplant, the white flour, the whole wheat flour, the salt, baking powder, cinnamon, nutmeg, cloves and chopped nuts. Pour into 12 cup cupcake pan with papers. Bake at 350 degrees for 15-20 minutes.
Cream softened cream cheese until light and fluffy. Gradually beat in the confectioners' sugar. Drizzle on cooled cake, sprinkle frosting with nutmeg.
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