Spicy Fried Eggplant (Aubergine) in Cornmeal

Recipe by Sueie
READY IN: 45mins
SERVES: 3-4
UNITS: US

INGREDIENTS

Nutrition

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.