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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!

Vickys Cornmeal Fried Aubergine / Eggplant, GF DF EF SF NF cuisine is really a dish that’s classified as an easy task to make. through the use of products which are common around you, it could be created by you in simple actions. You may make it for family or friends events, and it could even be presented at various official events. I am certain you will see lots of people who just like the Vickys Cornmeal Fried Aubergine / Eggplant, GF DF EF SF NF dishes that you simply make.

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

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

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

Dip eggplant in egg, mixture dredge in cornmeal mixture. An adopted recipe I've not tried. Here's hwat the OP says about it: Very easy fried eggplant. My husband really likes this recipe.

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!

He says it's the best fried eggplant he ever had. Easy to make this parmesan by adding sauce, mozzerella and baking. 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. This Italian Fried Eggplant Recipe is absolutely delicious without using bread crumbs!

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