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

• 1 large aubergine/eggplant sliced into quarter inch discs
• 150 grams cornmeal or fine polenta
• 50 grams cornflour/cornstarch
• 1 tsp cajun spice mix
• 1 tsp salt
• 1/2 tsp pepper
• 1 oil for frying
• 1 extra salt and kitchen paper to draw out moisture

1. Place your discs on kitchen paper and salt well each side.
2. Cover top with another sheet of paper and let rest 10 minutes so the excess water that makes the aubergine bitter is drawn out
3. Mix together the corn starch, cornmeal, spice and seasonings
4. Pour some rice/soy/dairy milk in a dish and dredge the aubergine discs in this, then into the cornmeal mix
5. Pat the coating down well so it sticks on each side then set aside on clean kitchen paper and let rest until the oil is hot
6. Cook in batches of 4.
7. The oil should come halfway up the sides of the discs when placed in the frying pan.
8. They need 2 minutes each side on a medium heat, or until the crust goes golden brown.
9. They will be crunchy outside and creamy in the middle, yum!
10. Serve with lemon wedges or hollandaise works very nicely.
11. They will stay crispy for 2 days, reheat under a low grill or in a toaster bag!

aubergine, cornmeal, cornflourcornstarch, cajun spice mix, salt, pepper, oil, salt

Taken from cookpad.com/us/recipes/333352-vickys-cornmeal-fried-aubergineeggplant-gluten-dairy-egg-soy-free (may not work)