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

Hello everybody, I hope you’re having an amazing day today. Today, I will show you a way to prepare a special dish, vickys cornmeal fried aubergine / eggplant, gf df ef sf nf. One of my favorites. This time, I will make it a little bit tasty. This will be really delicious.

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. A simple snack that anyone can make. Once you have tried this snack you will wonder why you never tried this before!

Vickys Cornmeal Fried Aubergine / Eggplant, GF DF EF SF NF is one of the most popular of recent trending foods on earth. It is simple, it’s fast, it tastes yummy. It is enjoyed by millions every day. Vickys Cornmeal Fried Aubergine / Eggplant, GF DF EF SF NF is something that I have loved my whole life. They’re nice and they look fantastic.

To get started with this particular recipe, we must prepare a few ingredients. You can have 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. Prepare 1 large aubergine/eggplant sliced into quarter inch discs
2. Make ready extra salt and kitchen paper to draw out the bitter moisture
3. Take 150 grams cornmeal or fine polenta
4. Get 50 grams cornflour/cornstarch
5. Prepare 1 tsp cajun spice mix
6. Prepare 1 tsp salt
7. Make ready 1/2 tsp pepper
8. Prepare Light coconut milk for dredging
9. Prepare oil for frying

How to Cook Delicious Cornmeal porridge with a spicy twist. Easiest Way to Cook Delicious French toasts. Stir Fry Vegan Ramen Recipe by LeeGoh. My vegan version quick stir fry noodle oriental style loving IT.

Steps 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!

Stir Fry Vegan Ramen Recipe by LeeGoh. My vegan version quick stir fry noodle oriental style loving IT. Eggplant parmesan (or parmigiana di malanzane) is an Italian casserole dish made with fried eggplant slices, tomato sauce, and cheese. Our version is not traditional as we skip the extra step of turning it into a casserole and instead serve the crispy fried eggplant slices with a side of marinara. Place eggplant, cut side down, on an Fit a baking pan with a wire rack; set aside.

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