Spicy Fried Eggplant Aubergine in Cornmeal
Crisp, golden, and packed with bold flavors, Spicy Fried Eggplant Aubergine in Cornmeal is the ultimate comfort food with a kick! This easy-to-make recipe transforms tender slices of eggplant into irresistible bites coated in a perfectly seasoned cornmeal crust, featuring smoky paprika, garlicky goodness, and a touch of cayenne pepper for heat. The key to their crispy perfection lies in a simple egg wash and a flavorful dredging mix, followed by frying to golden bliss. These crunchy eggplant rounds are perfect as a snack, appetizer, or side dish, and pair beautifully with your favorite dipping sauce. Ready in under 40 minutes, this crowd-pleaser is sure to elevate your next meal with its satisfying texture and spicy twist.
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Recipe Information
Ingredients
- 2 medium Eggplant (Aubergine)
- 2 teaspoons Salt
- 1 cup Cornmeal
- 0.5 cup All-purpose flour
- 1 teaspoon Paprika
- 1 teaspoon Garlic powder
- 0.5 teaspoon Cayenne pepper
- 1 teaspoon Black pepper
- 2 large Eggs
- 3 tablespoons Milk
- 2 cups Vegetable oil (for frying)
Instructions
Slice the eggplants into 1/4-inch-thick rounds. Sprinkle them evenly with 2 teaspoons of salt and set aside for 15 minutes to draw out excess moisture.
After 15 minutes, pat the eggplant slices dry with paper towels to remove moisture and salt.
In a shallow dish, combine the cornmeal, all-purpose flour, paprika, garlic powder, cayenne pepper, and black pepper.
In another shallow dish, whisk together the eggs and milk to create an egg wash.
Heat the vegetable oil in a large skillet or deep frying pan over medium-high heat until it reaches 350°F (175°C).
Dip each eggplant slice into the egg wash, shaking off any excess, then dredge it in the cornmeal mixture until fully coated.
Carefully place the coated eggplant slices into the hot oil in batches. Fry for 2-3 minutes on each side or until golden brown and crispy.
Remove the fried eggplant slices from the oil and drain them on paper towels to remove excess grease.
Repeat with the remaining slices, ensuring the oil temperature remains steady between batches.
Serve the spicy fried eggplant warm with your favorite dipping sauce or as part of a meal.
Nutrition Facts
Calories |
1345 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 122.8 g | 157% | |
| Saturated Fat | 18.3 g | 92% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 94 mg | 31% | |
| Sodium | 1018 mg | 44% | |
| Total Carbohydrate | 62.5 g | 23% | |
| Dietary Fiber | 9.0 g | 32% | |
| Total Sugars | 6.4 g | ||
| Protein | 10.5 g | 21% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 53 mg | 4% | |
| Iron | 3.0 mg | 17% | |
| Potassium | 511 mg | 11% | |
*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.
