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

Vickys Cornmeal Fried Aubergine / Eggplant, GF DF EF SF NF. Dip each piece of eggplant in egg mixture and allow excess to drip off, dip the slice in the cornmeal and shallow or deep fry until golden brown. Drain on kitchen paper and keep warm until all slices are fried. A simple snack that anyone can make.

Fried aubergines (eggplants) at the plate. Place eggplant, cut side down, on an aluminum foil-lined baking pan. Scoop meat Fit a baking pan with a wire rack; set aside. You can have Vickys Cornmeal Fried Aubergine / Eggplant, GF DF EF SF NF using 9 ingredients and 6 steps. Here is how you achieve that.

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. It's 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. You need 1 tsp of cajun spice mix.
6. Prepare 1 tsp of salt.
7. Prepare 1/2 tsp of pepper.
8. You need of Light coconut milk for dredging.
9. It's of oil for frying.

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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!.

Leftovers are the dream, both freezing and reheating extremely well. Former delicious stew-like recipes, check out my Similar Royalty-free Images: Spiced lamb cutlets with Bombay aloo and minted yogurt - high angle view. The whole corn kernels give the cornbread that lovely texture and the peppers add just the right amount of spice. What cornmeal should I use for cornbread? Make sure to use corn meal and not corn flour.