Recipe: Tasty Vickys Cornmeal Fried Aubergine / Eggplant, GF DF EF SF NF

Vickys Cornmeal Fried Aubergine / Eggplant, GF DF EF SF NF. Great recipe for Vickys Cornmeal Fried Aubergine / Eggplant, GF DF EF SF NF. The cornflour stops the discs sucking up so much oil and the cornmeal gives a much better crunch than plain breadcrumbs. A squeeze of lemon and you're in heaven!

A squeeze of lemon and you're in heaven! It's a very flavoursome sugar cookie with the warming glow from cinnamon and the tangy lemon. Here is how you cook that. You can cook Vickys Cornmeal Fried Aubergine / Eggplant, GF DF EF SF NF using 9 ingredients and 6 steps. Here is how you achieve it.

Ingredients of Vickys Cornmeal Fried Aubergine / Eggplant, GF DF EF SF NF

1. It's 1 of large aubergine/eggplant sliced into quarter inch discs.
2. Prepare of extra salt and kitchen paper to draw out the bitter moisture.
3. Prepare 150 grams of cornmeal or fine polenta.
4. You need 50 grams of cornflour/cornstarch.
5. Prepare 1 tsp of cajun spice mix.
6. It's 1 tsp of salt.
7. It's 1/2 tsp of pepper.
8. Prepare of Light coconut milk for dredging.
9. You need of oil for frying.

Ingredients of Ham Bacon Cheddar Egg Salad. See great recipes for Bread pizza disc, Noodle Disc Manchurian too! See great recipes for Maize and shrimp salad, The ultimate cornbread too! Wipe slices dry on paper towels.

Vickys Cornmeal Fried Aubergine / Eggplant, GF DF EF SF NF instructions

1. Place your discs on kitchen paper and salt well each side. Cover top with another sheet of paper and let rest 10 minutes so the liquid that makes the aubergine bitter is drawn out.
2. Mix together the corn starch, cornmeal, spice and seasonings.
3. Pour some light coconut milk or milk of choice in a shallow dish and dredge the aubergine discs in this, then into the cornmeal mix.
4. Pat the coating down well so it sticks on each side then set aside on clean kitchen paper and let rest until the oil is hot.
5. Cook in batches of 4. The oil should come halfway up the sides of the discs when placed in the frying pan. They need 2 minutes each side on a medium heat, or until the crust goes golden brown. They will be crunchy outside and creamy in the middle, yum!.
6. Serve with lemon wedges or hollandaise works very nicely. They will stay crispy for 2 days, reheat under a low grill or in a toaster bag!.

Beat egg lightly in bowl with milk, spice and seasoning. An adopted recipe I've not tried. Here's hwat the OP says about it: Very easy fried eggplant. My husband really likes this recipe. He says it's the best fried eggplant he ever had.