Southern Battered Eggplant Aubergine
Crispy, golden perfection meets Southern charm in this irresistible Southern Battered Eggplant Aubergine recipe! Tender slices of fresh eggplant are salted to remove bitterness, then coated in a flavorful blend of seasoned flour and cornmeal with a hint of cayenne and paprika for a subtle kick. After a quick dip in buttermilk, the slices are fried to crunchy, golden-brown perfection for a satisfying bite that pairs beautifully with creamy dipping sauces like ranch or spicy mayo. Perfect as an appetizer, snack, or side dish, this Southern classic is quick to prepare and bursting with bold, comforting flavors. Whether you're hosting a game day spread or a cozy family dinner, this recipe is sure to win hearts (and taste buds!).
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Recipe Information
Ingredients
- 2 medium-sized Eggplant (Aubergine)
- 1 cup Buttermilk
- 1 cup All-purpose flour
- 1 cup Cornmeal
- 1 teaspoon Garlic powder
- 0.5 teaspoon Cayenne pepper
- 1 teaspoon Paprika
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 large Egg
- 2 cups Vegetable oil
- Optional dipping sauce (e.g., ranch or spicy mayo)
Instructions
Wash the eggplants thoroughly and cut them into 1/4-inch thick round slices.
Place the eggplant slices in a colander and sprinkle them liberally with salt. Let them sit for 20 minutes to draw out excess moisture and reduce bitterness. Rinse the slices afterward and pat them dry with paper towels.
In a medium bowl, whisk together the buttermilk and egg until well combined.
In another bowl, combine the all-purpose flour, cornmeal, garlic powder, cayenne pepper, paprika, salt, and black pepper.
Heat the vegetable oil in a large skillet or deep frying pan over medium-high heat. The oil should reach about 350°F (175°C) for frying.
Dip each eggplant slice into the buttermilk mixture, ensuring it is fully coated. Then dredge it in the flour-cornmeal mixture, pressing gently to adhere the batter to both sides.
Carefully place the battered eggplant slices into the hot oil, working in batches to avoid overcrowding the pan. Fry each slice for 2-3 minutes per side or until golden brown and crisp.
Transfer the fried eggplant slices to a plate lined with paper towels to drain excess oil.
Serve the Southern Battered Eggplant Aubergine warm, alongside your favorite dipping sauce if desired.
Nutrition Facts
Calories |
5184 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 444.6 g | 570% | |
| Saturated Fat | 67.9 g | 340% | |
| Polyunsaturated Fat | 271.2 g | ||
| Cholesterol | 246 mg | 82% | |
| Sodium | 2758 mg | 120% | |
| Total Carbohydrate | 302.9 g | 110% | |
| Dietary Fiber | 37.5 g | 134% | |
| Total Sugars | 35.1 g | ||
| Protein | 48.0 g | 96% | |
| Vitamin D | 4.5 mcg | 23% | |
| Calcium | 398 mg | 31% | |
| Iron | 14.3 mg | 79% | |
| Potassium | 2300 mg | 49% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
