Easiest Way to Make Vickys Cornmeal Fried Aubergine / Eggplant, GF DF EF SF NF in 19 Minutes for Mom

Hey everyone, hope you are having an amazing day today. Today, I will show you a way to make a distinctive dish, vickys cornmeal fried aubergine / eggplant, gf df ef sf nf. It is one of my favorites food recipes. This time, I am going to 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 recent trending meals on earth. It’s easy, it’s quick, it tastes yummy. It’s appreciated by millions daily. Vickys Cornmeal Fried Aubergine / Eggplant, GF DF EF SF NF is something which I have loved my whole life. They are nice and they look fantastic.

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

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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!

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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