Spicy Fried Eggplant Aubergine In Cornmeal Recipes

CRISPY FRIED EGGPLANT (AUBERGINE)

Steps:

• Peel eggplant and slice into 1/4 inch slices.
• Add salt to egg and beat.
• Add cheese to breadcrumbs.
• Dip eggplant slices into cornstarch and shake off excess.
• Dip into egg.
• Press breadcrumb onto slices.
• Fry till golden.
• Salt to taste.

SOUTHERN BATTERED EGGPLANT (AUBERGINE)

Steps:

• Slice eggplant, not too thin, and place in a colander.
• Salt and let stand for 20 minutes.
• Sift dry ingredients together.
• Combine milk and eggs; beat into dry mixture.
• Dip eggplant into batter and fry in oil at 375° until golden brown.
• Drain on paper towels, serve warm.

ULTIMATE FRIED EGGPLANT (AUBERGINE)

Steps:

• Beat egg in a small bowl along with 1/2 teaspoon salt.
• Put cornstarch in a second small bowl and breadcrumbs in a third.
• Cut eggplant crosswise into slices approximately 1/2-inch thick.
• (If you prefer thinner slices, that will work fine, but you may need additional cornstarch and bread crumbs to get everything coated well.) Dredge each slice in cornstarch, coating thoroughly on both sides.
• Tap gently against the side of the bowl to knock off excess.
• Dip eggplant in beaten egg, coating each side lightly but thoroughly.
• Dredge in crumbs, pressing firmly enough that the breading sticks.
• Allow coated eggplant to dry briefly on paper towels.
• Pour enough oil in a heavy skillet to cover slices about halfway.
• Heat to 375 degrees.
• Fry eggplant for one to two minutes on each side, until golden brown.
• Drain on paper towels and sprinkle lightly with salt.

SPICY STIR-FRIED EGGPLANT (AUBERGINE)

Steps:

• Heat oil in wok or large skillet on medium high.
• Add eggplant.
• After 1 minute, reduce heat to medium.
• Sprinkle with spice mixture.
• Stir.
• Cook, stirring frequently, for 15-20 minutes.
• Every minute, add about 1 T lemon-water.

FRIED EGGPLANT (AUBERGINE)

Steps:

• Preheat oil in pan on medium till a splash of water sizzles on it.
• Put everything in a giant freezer ziploc bag EXCEPT the eggplant, oil and eggs.
• Skake it up well.
• Lightly beat eggs in a bowl.
• Dip eggplant slices in egg and add to bag about 3-4 at a time.
• Shake them up good.
• Place battered slices in hot oil.
• flip after 2 minutes.
• Remove when browned on both sides, about 4 minutes total.
• Continue until all slices are done.
• I always make this with pasta, garlic bread and my stuffed mushrooms (recipe posted).

GREEK FRIED EGGPLANT (AUBERGINE) (MELITZANES TIGANITES)

Steps:

• For Fritter Batter: Sift 1 cup plain flour and a pinch of salt into a bowl.
• Add 1 egg yolk, 1 tablespoon oil and 3/4 cup lukewarm water.
• Beat until smooth.
• Let stand for 10 minutes then fold in stiffly beaten egg white. Use immediately.
• Wash and dry eggplant. I place paper towels over and under the eggplant to soak up all the liquid. Just keep changing them for a while until they quit getting really wet.
• Cut into 1/4 inch slices and spread out on trays.
• Sprinkle with salt and leave for 1 hour.
• Pat dry with paper towels and coat with flour or fritter batter. I like the fritter batter.
• Shallow fry in hot oil until golden brown and crisp on each side - 10 minutes in all.
• Drain on paper towel and serve hot with Garlic Sauce (optional).