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

Hello everybody, it is Louise, welcome to our recipe page. Today, I’m gonna show you how to make a distinctive dish, vickys cornmeal fried aubergine / eggplant, gf df ef sf nf. One of my favorites food recipes. For mine, I will 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 well liked of recent trending meals in the world. It’s enjoyed by millions every day. It’s simple, it’s fast, it tastes yummy. They are nice and they look fantastic. Vickys Cornmeal Fried Aubergine / Eggplant, GF DF EF SF NF is something which I’ve loved my entire life.

To get started with this recipe, we have to 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:
  1. Take 1 large aubergine/eggplant sliced into quarter inch discs
  2. Prepare extra salt and kitchen paper to draw out the bitter moisture
  3. Make ready 150 grams cornmeal or fine polenta
  4. Get 50 grams cornflour/cornstarch
  5. Take 1 tsp cajun spice mix
  6. Get 1 tsp salt
  7. Prepare 1/2 tsp pepper
  8. Take 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!

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