Vickys Cornmeal Fried Aubergine/Eggplant, Gluten, Dairy, Egg & Soy-Free

Aubergine is known as eggplant in the United States and Canada, but the term aubergine is used in most other English-speaking countries.

This is vegan, gluten free and quick meals recipe. Dish can be prepared in 25 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 8.

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Medium

Vickys Cornmeal Fried Aubergine/Eggplant, Gluten, Dairy, Egg & Soy-Free

Cooking Method: Frying Cuisine: American, Vegetarian Courses: Appetizer, Lunch, Side Dish Recipe Keys: Gluten Free Quick Meals Vegan

Difficulty: Intermediate Prep Time 15 min Cook Time 10 min Total Time 25 mins

Servings: 4 Calories: 880

Best Season: Suitable throughout the year

Ingredients

Servings

• 2 medium-sized Aubergine/Eggplant
• 1 cup Cornmeal
• 1 teaspoon Salt
• 1 teaspoon Paprika
• 1 teaspoon Garlic powder
• 1 teaspoon Onion powder
• 1 teaspoon Black pepper
• 2 tablespoon Olive oil

Instructions

1. Cut the aubergine/eggplant into 1/2-inch thick rounds.
2. In a shallow bowl, mix together the cornmeal, salt, paprika, garlic powder, onion powder, and black pepper.
3. Dip each aubergine/eggplant round into the cornmeal mixture, pressing lightly to adhere the mixture.
4. Heat olive oil in a large skillet over medium heat.
5. Fry the coated aubergine/eggplant rounds for about 4-5 minutes on each side until golden brown and crispy.
6. Remove from the skillet and place on a paper towel-lined plate to drain excess oil.
7. Serve hot as an appetizer or side dish.

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 220kcal

% Daily Value *

Total Fat 12g19%

Total Carbohydrate 26g9%

Sugars 4g

Protein 3g6%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.