Hello everybody, it is Louise, welcome to my recipe page. Today, I will show you a way to make a distinctive dish, vickys cornmeal fried aubergine / eggplant, gf df ef sf nf. One of my favorites. This time, I’m gonna make it a little bit tasty. This will be really delicious.
Vickys Cornmeal Fried Aubergine / Eggplant, GF DF EF SF NF is one of the most favored of current trending meals on earth. It is appreciated by millions every day. It’s easy, it’s fast, it tastes yummy. Vickys Cornmeal Fried Aubergine / Eggplant, GF DF EF SF NF is something that I have loved my whole life. They are nice and they look wonderful.
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. Meanwhile, put the cubed potatoes, olive oil, basil, oregano and garlic powder in a large Ziploc bag and shake to coat.
To get started with this particular recipe, we have to 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 that.
The ingredients needed to make Vickys Cornmeal Fried Aubergine / Eggplant, GF DF EF SF NF:
- Get 1 large aubergine/eggplant sliced into quarter inch discs
- Take extra salt and kitchen paper to draw out the bitter moisture
- Prepare 150 grams cornmeal or fine polenta
- Prepare 50 grams cornflour/cornstarch
- Take 1 tsp cajun spice mix
- Prepare 1 tsp salt
- Make ready 1/2 tsp pepper
- Take Light coconut milk for dredging
- Make ready oil for frying
Cook the pasta in salted boiling water as per the pack instructions. Rinse in cool water, drain and let air dry while you ready your filling. A simple snack that anyone can make. Once you have tried this snack you will wonder why you never tried this before!
Instructions to make Vickys Cornmeal Fried Aubergine / Eggplant, GF DF EF SF NF:
- 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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