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    You are in: Home / Recipes / Spicy Fried Eggplant (Aubergine) in Cornmeal Recipe
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    Spicy Fried Eggplant (Aubergine) in Cornmeal

    Spicy Fried Eggplant (Aubergine)  in Cornmeal. Photo by Chef #1800048253

    1/1 Photo of Spicy Fried Eggplant (Aubergine) in Cornmeal

    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    40 mins

    5 mins

    Sueie's Note:

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

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

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

    Ratings & Reviews:

    • on August 07, 2009

      55

      I made this as an appetiser for friends, as my friend's DH said he didn't like eggplant - he loved it! I sprayed with olive oil & baked in the oven for 20 mins, with great results. Served with a salsa ranch dip. Loved by all. Will definitely make this again. Thanks for sharing this keeper.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on September 06, 2013

      55

      This was quick and easy to make; and yummy to eat. I did substitute 1/2 cup flour + 1/2 cup of cornmeal for the one full cup of cornmeal. The next time I make it, I will mix the spices in with the dry ingredients, rather than with with milk and egg. I served this with lemon wedges and marinara sauce.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on January 14, 2003

      45

      The eggplants around here are the skinny Lebanese type. The good thing about that is that the salting process is unnecessary. The bad news is that the shape is a little less wieldy using half eggplants instead of rounds. However this method is pretty simple even for someone like me who normally avoids battered fried things and lacks the practice. Four stars for ease.

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Spicy Fried Eggplant (Aubergine) in Cornmeal

    Serving Size: 1 (211 g)

    Servings Per Recipe: 3

    Amount Per Serving
    % Daily Value
    Calories 245.6
     
    Calories from Fat 45
    18%
    Total Fat 5.0 g
    7%
    Saturated Fat 1.7 g
    8%
    Cholesterol 67.6 mg
    22%
    Sodium 62.2 mg
    2%
    Total Carbohydrate 44.6 g
    14%
    Dietary Fiber 9.5 g
    38%
    Sugars 4.7 g
    18%
    Protein 8.7 g
    17%

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