Spicy Fried Eggplant (Aubergine) in Cornmeal

This is one of my favourite ways to prepare eggplant. Can also substitute as meat in a vegetarian diet.
- Ready In:
- 45mins
- Serves:
- Units:
5
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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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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.Reply
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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.Reply
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