Home » How to Make Any-night-of-the-week Vickys Cornmeal Fried Aubergine / Eggplant, GF DF EF SF NF

How to Make Any-night-of-the-week Vickys Cornmeal Fried Aubergine / Eggplant, GF DF EF SF NF

Vickys Cornmeal Fried Aubergine / Eggplant, GF DF EF SF NF. Great recipe for Vickys Cornmeal Fried Aubergine / Eggplant, GF DF EF SF NF. 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!

Ingredients of 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.

Hey everyone, it’s me, Dave, welcome to our recipe page. Today, I will show you a way to prepare a special dish, vickys cornmeal fried aubergine / eggplant, gf df ef sf nf. It is one of my favorites food recipes. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.

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Great recipe for Vickys Cornmeal Fried Aubergine / Eggplant, GF DF EF SF NF. 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!

To begin with this particular recipe, we have to prepare a few components. You can have vickys cornmeal fried aubergine / eggplant, gf df ef sf nf using 9 ingredients and 6 steps. Here is how you can achieve it.

The ingredients needed to make Vickys Cornmeal Fried Aubergine / Eggplant, GF DF EF SF NF:

  1. {Get 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. {Prepare 150 grams of cornmeal or fine polenta.
  4. {Prepare 50 grams of cornflour/cornstarch.
  5. {Make ready 1 tsp of cajun spice mix.
  6. {Take 1 tsp of salt.
  7. {Make ready 1/2 tsp of pepper.
  8. {Get of Light coconut milk for dredging.
  9. {Take of oil for frying.

Get full Spicy Fried Eggplant (Aubergine) in Cornmeal Recipe ingredients, how-to directions, calories and nutrition review. Put cornmeal and salt and pepper in. golden brown. Palm oil jallof rice Hello everybody, I hope you're having an incredible day today. Today, we're going to make a special dish, palm oil jallof rice.

Steps to make Vickys Cornmeal Fried Aubergine / Eggplant, GF DF EF SF NF:

  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!.

For mine, I am going to make it a little bit tasty. I know. it's been a while right? So in this video, we are going to be making a very easy yet a yummylicious palm oil. Crock Pot Mississippi Pot Roast Hey everyone, hope you are having an incredible day today. Today, I'm gonna show you how to prepare a distinctive dish, crock pot mississippi pot roast.

So that’s going to wrap this up with this special food vickys cornmeal fried aubergine / eggplant, gf df ef sf nf recipe. Thanks so much for reading. I am confident that you will make this at home. There is gonna be interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!