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

Vickys Cornmeal Fried Aubergine / Eggplant, GF DF EF SF NF. 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. We love fried eggplant in the summer when they are in season.

EF SF NF - Vickys Asparagus with Vegan Hollandaise Sauce, GF DF EF SF NF - Vickys Winter Pork, Red Cabbage and Cranberries, GF DF EF SF NF - Vickys Aubergine / Eggplant 'Bacon' Vegetable Broth, GF DF EF SF NF - Vickys 'Tur-Duck-Hen' Roulade (Three Bird Roast) GF DF EF SF NF. Try this simple, yet scrumptious Cinnamon Fried Pineapple. A simple snack that anyone can make. You can cook Vickys Cornmeal Fried Aubergine / Eggplant, GF DF EF SF NF using 9 ingredients and 6 steps. Here is how you achieve that.

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

1. It's 1 of large aubergine/eggplant sliced into quarter inch discs.
2. You need of extra salt and kitchen paper to draw out the bitter moisture.
3. You need 150 grams of cornmeal or fine polenta.
4. You need 50 grams of cornflour/cornstarch.
5. Prepare 1 tsp of cajun spice mix.
6. Prepare 1 tsp of salt.
7. It's 1/2 tsp of pepper.
8. You need of Light coconut milk for dredging.
9. It's of oil for frying.

Once you have tried this snack you will wonder why you never tried this before! EF SF NF - Vickys Asparagus with Vegan Hollandaise Sauce, GF DF EF SF NF - Vickys Winter Pork, Red Cabbage and Cranberries, GF DF EF SF NF - Vickys Aubergine / Eggplant 'Bacon', GF DF EF SF NF VEGAN - Vickys Deep Fry Chicken Maker: Fast Food Cooking. Pan-fried eggplant fritters result in a lighter fritter that still has big flavor with crunchy texture on the outside and moist mushy interior. Enjoy as a vegan snack or as part of a meal.

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

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!.

With the season teasing with occasional outbursts of rainy days and slightly lower temperatures, I feel my stomach is. Place eggplant, cut side down, on an aluminum foil-lined baking pan. Scoop meat Fit a baking pan with a wire rack; set aside. In a large, heavy-bottomed pot fitted with a deep-fry thermometer, heat canola. Vickys Mojito Fruit Salad GF DF EF SF NF Recipe by Vicky@Jacks Free-From Cookbook.

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