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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!

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Alright, don’t linger, let’s approach this vickys cornmeal fried aubergine / eggplant, gf df ef sf nf menu with 9 components which are absolutely easy to acquire, and we have to process them at the very least through 6 tips. You should shell out a while on this, so the resulting food could be perfect.

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

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

Dip eggplant in egg, mixture dredge in cornmeal mixture. I thought well why not come up with an aubergine/ eggplant soup Vicky@Jacks Free-From Cookbook. This delicious miso soup with fried aubergine makes a perfect breakfast while being really easy to prepare Hiroko Liston. An adopted recipe I've not tried.

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!

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. Easy to make this parmesan by adding sauce, mozzerella and baking. This Italian Fried Eggplant Recipe is absolutely delicious without using bread crumbs!

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