Easiest Way to Prepare Vickys Cornmeal Fried Aubergine / Eggplant, GF DF EF SF NF in A Minutes for Beginners

Hey everyone, it’s Louise, welcome to my recipe page. Today, we’re going to prepare a distinctive dish, vickys cornmeal fried aubergine / eggplant, gf df ef sf nf. One of my favorites. For mine, 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 in the world. It is easy, it’s fast, it tastes yummy. It is appreciated by millions every day. They’re fine and they look wonderful. Vickys Cornmeal Fried Aubergine / Eggplant, GF DF EF SF NF is something which I have loved my whole life.

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 particular recipe, we must first prepare a few ingredients. You can cook vickys cornmeal fried aubergine / eggplant, gf df ef sf nf using 9 ingredients and 6 steps. Here is how you can achieve it.

The ingredients needed to make Vickys Cornmeal Fried Aubergine / Eggplant, GF DF EF SF NF:

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