Vickys Cornmeal Fried Aubergine / Eggplant, GF DF EF SF NF.
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Composition of Vickys Cornmeal Fried Aubergine / Eggplant, GF DF EF SF NF:
- You need 1 large aubergine/eggplant sliced into quarter inch discs.
- Need for extra salt and kitchen paper to draw out the bitter moisture.
- Require 150 grams for cornmeal or fine polenta.
- You need 50 grams for cornflour/cornstarch.
- Provide 1 tsp cajun spice mix.
- Prepare 1 tsp of salt.
- Need 1/2 tsp for pepper.
- Need - Light coconut milk for dredging.
- Give oil for frying.
Vickys Cornmeal Fried Aubergine / Eggplant, GF DF EF SF NF start cooking:
- 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.
- Mix together the corn starch, cornmeal, spice and seasonings.
- 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.
- 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.
- 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!.
- 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!.
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