Vickys Cornmeal Fried Aubergine/Eggplant, Gluten, Dairy, Egg & Soy-Free – a delicious recipe with aubergine, cornmeal, cornflour/cornstarch, cajun spice mix, salt, pepper. Easy to follow and perfect for any occasion.
Serves 4
Vegetarian
Servings:persons
1
Place your discs on kitchen paper and salt well each side.
2
Cover top with another sheet of paper and let rest 10 minutes so the excess water that makes the aubergine bitter is drawn out
3
Mix together the corn starch, cornmeal, spice and seasonings
4
Pour some rice/soy/dairy milk in a dish and dredge the aubergine discs in this, then into the cornmeal mix
5
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
6
Cook in batches of 4.
7
The oil should come halfway up the sides of the discs when placed in the frying pan.
8
They need 2 minutes each side on a medium heat, or until the crust goes golden brown.
9
They will be crunchy outside and creamy in the middle, yum!
10
Serve with lemon wedges or hollandaise works very nicely.
11
They will stay crispy for 2 days, reheat under a low grill or in a toaster bag!
307
kcal
Calories
25
g
Fat
20
g
Carbs
1
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1 large aubergine/eggplant sliced into quarter inch discs, 150 grams cornmeal or fine polenta, 50 grams cornflour/cornstarch, 1 tsp cajun spice mix, and more.
Yes, Vickys Cornmeal Fried Aubergine/Eggplant, Gluten, Dairy, Egg & Soy-Free 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.
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