FRIED EGGPLANT CORNMEAL RECIPES

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SPICY FRIED EGGPLANT (AUBERGINE) IN CORNMEAL RECIPE - FOOD.COM



Spicy Fried Eggplant (Aubergine) in Cornmeal Recipe - Food.com image

This is one of my favourite ways to prepare eggplant. Can also substitute as meat in a vegetarian diet.

Total Time 45 minutes

Prep Time 40 minutes

Cook Time 5 minutes

Yield 3-4 serving(s)

Number Of Ingredients 10

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)

Steps:

  • Cut eggplant into 1cm/ 1/2 inch slices.
  • Sprinkle lightly with salt and sit in colander for 30 minutes and allow to drain.
  • Wipe slices dry on paper towels.
  • Beat egg lightly in bowl with milk, spice and seasoning.
  • Spread cornmeal on a plate.
  • Heat oil for frying.
  • 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.
  • Serve hot.

Nutrition Facts : Calories 245.6, FatContent 5, SaturatedFatContent 1.7, CholesterolContent 67.7, SodiumContent 62.2, CarbohydrateContent 44.7, FiberContent 9.5, SugarContent 4.7, ProteinContent 8.8

CRISP FRIED EGGPLANT RECIPE | EPICURIOUS



Crisp Fried Eggplant Recipe | Epicurious image

An easy Crisp Fried Eggplant that can be prepared in 45 minutes or less.

Provided by EPICURIOUS.COM

Yield Serves 2 as a side dish or first course

Number Of Ingredients 8

1/3 cup cornstarch
1 large egg
1/2 teaspoon coarse salt plus additional for sprinkling the eggplant
N/A coarse salt
1 cup fresh bread crumbs
1 small eggplant (about 1/4 pound), cut crosswise into 1/4-inch-thick  slices
vegetable oil for deep-frying
lemon wedges if desired

Steps:

  • Put the cornstarch, the egg beaten with 1/2 teaspoon of the salt, and the bread crumbs in separate small dishes. Dredge each eggplant slice in the cornstarch, coating it thoroughly and shaking off the excess, coat it with the egg mixture, and dredge it in the bread crumbs, pressing on the crumbs to make them adhere. Transfer the eggplant as it is coated to paper towels and let it dry slightly. In a deep heavy skillet fry the eggplant slices in batches in 1/2 inch of 375°F. oil for 1 minute on each side, or until they are golden brown, and transfer them with tongs to paper towels to drain. Sprinkle the eggplant lightly with the additional salt and serve it with the lemon wedges.

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