Name: Spicy Fried Eggplant (Aubergine) in Cornmeal
Prep time: 40 min
Cook time: 5 min
Total time: 45 min
Yield: 3-4 serving(s)
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)

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Recipe by Sueie

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Spicy Fried Eggplant (Aubergine) in Cornmeal created by Jacki A.

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

Ready In:: 45mins
Serves:
Units:

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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)

directions

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.

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RECIPE MADE WITH LOVE BY

@Sueie

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@Sueie

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

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review by Gwen K.

7/1/2018

It looks as if the egg plant was peeled. Did I miss a step?

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photo by Jacki A.

9/6/2013

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review by Jacki A.

9/6/2013

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.

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tweak by Jacki A.

9/6/2013

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.

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review by Heydarl

8/7/2009

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.

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