Spicy Fried Eggplant (Aubergine) in Cornmeal
Eggplants are actually a fruit, not a vegetable, and belong to the nightshade family.
This is vegan and gluten free recipe. Dish can be prepared in 30 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 8.
Ingredients
- 500 gram Eggplant (Aubergine)
- 100 gram Cornmeal
- 50 gram All-purpose flour
- 1 teaspoon Paprika
- 1/2 teaspoon Cayenne pepper
- 1/2 teaspoon Salt
- 1/4 teaspoon Black pepper
- 1/2 cup Vegetable oil
Instructions
- Slice the eggplant into 1/4-inch thick rounds.
- In a shallow dish, combine cornmeal, all-purpose flour, paprika, cayenne pepper, salt, and black pepper.
- Dip each eggplant slice into the cornmeal mixture, coating both sides.
- Heat vegetable oil in a large skillet over medium heat.
- Fry the coated eggplant slices in batches until golden brown, about 3-4 minutes per side.
- Remove from skillet and place on paper towels to drain excess oil.
- Serve hot as a side dish or appetizer.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 180kcal
- % Daily Value *
- Total Fat 10g16%
- Total Carbohydrate 20g7%
- Sugars 4g
- Protein 4g8%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.