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Practical Method to Producing Yummy Vickys Cornmeal Fried Aubergine / Eggplant, GF DF EF SF NF

Wishing to dine Vickys Cornmeal Fried Aubergine / Eggplant, GF DF EF SF NF a top restaurant's, but for a few reasons are not able to go to restaurants. This recipe gonna guide you with useful instructions on cooking a Vickys Cornmeal Fried Aubergine / Eggplant, GF DF EF SF NF like a famous chef made.

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

We hope you got insight from reading it, now let's go back to vickys cornmeal fried aubergine / eggplant, gf df ef sf nf recipe. You can cook vickys cornmeal fried aubergine / eggplant, gf df ef sf nf using 9 ingredients and 6 steps. Here is how you achieve it.

To cook an unforgettable Vickys Cornmeal Fried Aubergine / Eggplant, GF DF EF SF NF, below are the materials needed:

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

After preparing the ingridients, next you are good to prepare your 5-star Vickys Cornmeal Fried Aubergine / Eggplant, GF DF EF SF NF by following the procedures below:

  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!.

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

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