How to Cook Perfect Vickys Cornmeal Fried Aubergine / Eggplant, GF DF EF SF NF

Vickys Cornmeal Fried Aubergine / Eggplant, GF DF EF SF NF. Cut the aubergine lengthwise into quarters. Now thinly slice each quarter lengthwise. 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.

Indian Inspired, easy fried aubergine / eggplant. Using gram flour with a mix of variety spice. Also this recipe can be used with other vegetable, like potato and zucchini. You can have Vickys Cornmeal Fried Aubergine / Eggplant, GF DF EF SF NF using 9 ingredients and 6 steps. Here is how you cook 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. Prepare of extra salt and kitchen paper to draw out the bitter moisture.
3. You need 150 grams of cornmeal or fine polenta.
4. You need 50 grams of cornflour/cornstarch.
5. It's 1 tsp of cajun spice mix.
6. You need 1 tsp of salt.
7. Prepare 1/2 tsp of pepper.
8. It's of Light coconut milk for dredging.
9. You need of oil for frying.

This instructional video is on how to make this lovely fried aubergine recipe. Allergy friendly (GF, DF, SF, NF, EF, Refined sugar free) EF SF NF - Vickys Asparagus with Vegan Hollandaise Sauce, GF DF EF SF NF - Vickys Winter Pork, Red Cabbage and Cranberries, GF DF EF SF NF - Vickys Aubergine / Eggplant 'Bacon' Vegetable Broth, GF DF EF SF NF - Vickys 'Tur-Duck-Hen' Roulade (Three Bird Roast) GF DF EF SF NF. Egg Plant, Aubergine or Brinjal - all are same.

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

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!.

Aubergine is the British name given to this fruit, from the French aubergine, derived The aubergine is called the eggplant in the United States, Australia, and Canada. This name developed from the fact that the fruits of. Similar Royalty-free Images: Spiced lamb cutlets with Bombay aloo and minted yogurt - high angle view. Fried eggplant appetizer. vegetarian aubergine balls. with tomat. Place eggplant, cut side down, on an aluminum foil-lined baking pan.