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

Hello everybody, I hope you’re having an incredible day today. Today, I’m gonna show you how to make a special dish, vickys cornmeal fried aubergine / eggplant, gf df ef sf nf. One of my favorites food recipes. This time, I will 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 current trending meals in the world. It’s enjoyed by millions daily. It is simple, it’s quick, it tastes delicious. Vickys Cornmeal Fried Aubergine / Eggplant, GF DF EF SF NF is something which I have loved my entire life. They’re fine and they look wonderful.

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 cook that.

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

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