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

Hey everyone, I hope you are having an amazing day today. Today, we’re going to prepare a special dish, vickys cornmeal fried aubergine / eggplant, gf df ef sf nf. It is one of my favorites food recipes. This time, I will make it a little bit unique. This is gonna smell and look delicious.

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.

Vickys Cornmeal Fried Aubergine / Eggplant, GF DF EF SF NF is one of the most favored of recent trending foods on earth. It’s easy, it is fast, it tastes delicious. It is appreciated by millions every day. They’re nice and they look wonderful. Vickys Cornmeal Fried Aubergine / Eggplant, GF DF EF SF NF is something that I’ve loved my whole life.

To begin with this recipe, we must prepare a few components. 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 that.

The ingredients needed to make Vickys Cornmeal Fried Aubergine / Eggplant, GF DF EF SF NF:
  1. Take 1 large aubergine/eggplant sliced into quarter inch discs
  2. Make ready extra salt and kitchen paper to draw out the bitter moisture
  3. Prepare 150 grams cornmeal or fine polenta
  4. Prepare 50 grams cornflour/cornstarch
  5. Make ready 1 tsp cajun spice mix
  6. Get 1 tsp salt
  7. Prepare 1/2 tsp pepper
  8. Take Light coconut milk for dredging
  9. Make ready oil for frying
Instructions 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!

So that is going to wrap it up with this special food vickys cornmeal fried aubergine / eggplant, gf df ef sf nf recipe. Thanks so much for your time. I’m confident you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!