Simple Way to Prepare Ultimate Vickys Cornmeal Fried Aubergine / Eggplant, GF DF EF SF NF

Hello everybody, it is Jim, welcome to my recipe site. Today, I'm gonna show you how to make a special dish, How to Make Award-winning Vickys Cornmeal Fried Aubergine / Eggplant, GF DF EF SF NF. One of my favorites. For mine, I will make it a little bit unique. This will be really delicious.

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Many things affect the quality of taste from Vickys Cornmeal Fried Aubergine / Eggplant, GF DF EF SF NF, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Vickys Cornmeal Fried Aubergine / Eggplant, GF DF EF SF NF delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Vickys Cornmeal Fried Aubergine / Eggplant, GF DF EF SF NF is 4 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Vickys Cornmeal Fried Aubergine / Eggplant, GF DF EF SF NF estimated approx 20 mins.

To begin with this recipe, we have to first prepare a few components. You can have Vickys Cornmeal Fried Aubergine / Eggplant, GF DF EF SF NF using 9 ingredients and 6 steps. Here is how you can achieve that.

The cornflour stops the discs sucking up so much oil and the cornmeal gives a much better crunch than plain breadcrumbs. A squeeze of lemon and you're in heaven!

Ingredients and spices that need to be Take to make Vickys Cornmeal Fried Aubergine / Eggplant, GF DF EF SF NF:

1. 1 large aubergine/eggplant sliced into quarter inch discs
2. extra salt and kitchen paper to draw out the bitter moisture
3. 150 grams cornmeal or fine polenta
4. 50 grams cornflour/cornstarch
5. 1 tsp cajun spice mix
6. 1 tsp salt
7. 1/2 tsp pepper
8. Light coconut milk for dredging
9. 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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So that's going to wrap it up for this special food Simple Way to Prepare Ultimate Vickys Cornmeal Fried Aubergine / Eggplant, GF DF EF SF NF. Thanks so much for reading. I am confident that 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 loved ones, friends and colleague. Thanks again for reading. Go on get cooking!