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

Hello everybody, I hope you are having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, vickys cornmeal fried aubergine / eggplant, gf df ef sf nf. It is one of my favorites. For mine, I will make it a little bit unique. This will be really delicious.

Vickys Cornmeal Fried Aubergine / Eggplant, GF DF EF SF NF is one of the most favored of current trending meals on earth. It is enjoyed by millions daily. It’s simple, it is quick, it tastes yummy. They’re nice and they look wonderful. Vickys Cornmeal Fried Aubergine / Eggplant, GF DF EF SF NF is something which I’ve loved my whole life.

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

To begin with this particular recipe, we have to prepare a few components. You can have vickys cornmeal fried aubergine / eggplant, gf df ef sf nf using 9 ingredients and 6 steps. Here is how you can achieve that.

The ingredients needed to make Vickys Cornmeal Fried Aubergine / Eggplant, GF DF EF SF NF:
  1. Get 1 large aubergine/eggplant sliced into quarter inch discs
  2. Get extra salt and kitchen paper to draw out the bitter moisture
  3. Prepare 150 grams cornmeal or fine polenta
  4. Prepare 50 grams cornflour/cornstarch
  5. Get 1 tsp cajun spice mix
  6. Get 1 tsp salt
  7. Make ready 1/2 tsp pepper
  8. Get Light coconut milk for dredging
  9. Prepare oil for frying

Here is how you achieve that. Ingredients of Vickys Cornmeal Fried Aubergine / Eggplant, GF DF EF SF NF. You need of extra salt and kitchen paper to draw out the. 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.

Steps to make Vickys Cornmeal Fried Aubergine / Eggplant, GF DF EF SF NF:
  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!

You need of extra salt and kitchen paper to draw out the. 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. Get full Spicy Fried Eggplant (Aubergine) in Cornmeal Recipe ingredients, how-to directions, calories and nutrition review. Put cornmeal and salt and pepper in. golden brown.

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