Easiest Way to Make Vickys Cornmeal Fried Aubergine / Eggplant, GF DF EF SF NF in 29 Minutes for Family

Hey everyone, it is Jim, welcome to our recipe page. Today, I’m gonna show you how to make a special dish, vickys cornmeal fried aubergine / eggplant, gf df ef sf nf. It is one of my favorites food recipes. 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 well liked of current trending foods in the world. It is appreciated by millions every day. It’s simple, it’s fast, it tastes yummy. Vickys Cornmeal Fried Aubergine / Eggplant, GF DF EF SF NF is something which I’ve loved my whole life. They’re nice and they look wonderful.

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.

To begin with this recipe, we must first 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. Take 1 large aubergine/eggplant sliced into quarter inch discs
2. Make ready extra salt and kitchen paper to draw out the bitter moisture
3. Take 150 grams cornmeal or fine polenta
4. Prepare 50 grams cornflour/cornstarch
5. Take 1 tsp cajun spice mix
6. Make ready 1 tsp salt
7. Prepare 1/2 tsp pepper
8. Take Light coconut milk for dredging
9. Prepare oil for frying

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Instructions 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!

Stir Fry Vegan Ramen Recipe by LeeGoh. My vegan version quick stir fry noodle oriental style loving IT. A wide variety of eggplant fried options are available to you, such as material, cultivation type, and style. Egg Plant, Aubergine or Brinjal - all are same. 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.

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