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.
Ingredients
- 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
- Cut the aubergine/eggplant into 1/2-inch thick rounds.
- In a shallow bowl, mix together the cornmeal, salt, paprika, garlic powder, onion powder, and black pepper.
- Dip each aubergine/eggplant round into the cornmeal mixture, pressing lightly to adhere the mixture.
- Heat olive oil in a large skillet over medium heat.
- Fry the coated aubergine/eggplant rounds for about 4-5 minutes on each side until golden brown and crispy.
- Remove from the skillet and place on a paper towel-lined plate to drain excess oil.
- Serve hot as an appetizer or side dish.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 220kcal
- % Daily Value *
- Total Fat 12g19%
- Total Carbohydrate 26g9%
- Sugars 4g
- Protein 3g6%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.