Spicy Fried Eggplant (Aubergine) In Cornmeal Recipe

Name: Spicy Fried Eggplant (Aubergine) In Cornmeal
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 large eggplant; salt; 1 egg; 1/2 cup milk; 1/2 teaspoon paprika; 1/2 teaspoon cayenne; 1/2 teaspoon fresh ground black pepper; 1/2 teaspoon garlic salt; 1 cup fine cornmeal; oil (for frying)

Servings: persons

1
Cut eggplant into 1cm/ 1/2 inch slices.
2
Sprinkle lightly with salt and sit in colander for 30 minutes and allow to drain.
3
Wipe slices dry on paper towels.
4
Beat egg lightly in bowl with milk, spice and seasoning.
5
Spread cornmeal on a plate.
6
Heat oil for frying.
7
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.
8
Drain on kitchen paper and keep warm until all slices are fried.
9
Serve hot.

115

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 large eggplant, salt, 1 egg, 1/2 cup milk, and more.

Yes, Spicy Fried Eggplant (Aubergine) In Cornmeal falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Spicy Fried Eggplant (Aubergine) In Cornmeal

How did you like this recipe?

Frequently Asked Questions