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

Name: Vickys Cornmeal Fried Aubergine / Eggplant, GF DF EF SF NF
Total time: 1200 s
Yield: 4 servings
Cuisine: American
Ingredients: 1 large aubergine/eggplant sliced into quarter inch discs; extra salt and kitchen paper to draw out the bitter moisture; 150 grams cornmeal or fine polenta; 50 grams cornflour/cornstarch; 1 tsp cajun spice mix; 1 tsp salt; 1/2 tsp pepper; Light coconut milk for dredging; oil for frying

Vicky@Jacks Free-From Cookbook @allergyfriendlycook

Scotland

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!

Vicky@Jacks Free-From Cookbook @allergyfriendlycook

Scotland

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!

Saved

Ingredients

20 mins

4 servings

1large aubergine/eggplant sliced into quarter inch discs
extra salt and kitchen paper to draw out the bitter moisture
150 gramscornmeal or fine polenta
50 gramscornflour/cornstarch
1 tspcajun spice mix
1 tspsalt
1/2 tsppepper
Light coconut milk for dredging
oil for frying

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Steps

20 mins

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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Cooksnaps

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Vicky@Jacks Free-From Cookbook @allergyfriendlycook

on October 15, 2012 22:17

Scotland

Check out Amazon for Jacks Free-From Cookbook Volume 1 - Cakes & Cupcakes exclusively on Kindle!!Everything I post is free from gluten, dairy, eggs, soy and most are peanut and tree nut-free too. Check out my facebook page, Jacks Free-From Cook Book, for more recipes and related posts.I'm a mother of 3 wonderful children, one of which has serious food allergies. The recipes I post are made specifically with my son in mind so we can all enjoy the same family meals together and he so isn't left out of any occasion.I hope I can help others in the same situation and show you that where there's a will, there's a way!