Best Spicy Fried Eggplant Aubergine In Cornmeal Recipes
SPICY EGGPLANT
Stir-fried eggplant with onion in a delicious spicy sauce. Serve over hot cooked rice.
Provided by venymae
Categories World Cuisine Recipes Asian
Time 35m
Yield 6
Number Of Ingredients 12
Steps:
- Heat 2 tablespoons of oil in a large skillet or wok over medium-high heat until almost smoking. Cook and stir the eggplant cubes until they begin to brown, 3 to 5 minutes. Remove the eggplant with a slotted spoon, and set aside.
- Heat 2 more tablespoons of oil in the skillet over medium-high heat, and cook and stir the onions just until they begin to soften, about 30 seconds. Stir in the garlic, and cook and stir an additional 30 seconds. Mix in the soy sauce, water, oyster sauce, chili garlic sauce, sugar, and black pepper, and stir to form a smooth sauce. Return the eggplant to the skillet, lower the heat, and allow the vegetables and sauce to simmer until the eggplant is tender and almost all the liquid has been absorbed, about 5 minutes. Drizzle sesame oil over the dish, and give one final brief stir to combine.
Nutrition Facts : Calories 211.7 calories, Carbohydrate 29.9 g, Fat 10.3 g, Fiber 13.8 g, Protein 5 g, SaturatedFat 1.6 g, Sodium 444.5 mg, Sugar 12.5 g
CRISPY FRIED EGGPLANT (AUBERGINE)
Make and share this Crispy Fried Eggplant (Aubergine) recipe from Food.com.
Provided by evelync
Categories Vegetable
Time 14m
Yield 6 serving(s)
Number Of Ingredients 7
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.
CRISPY OVEN-FRIED EGGPLANT
We love fried eggplant in the summer when they are in season. This recipe comes from a "Southern Living" cookbook
Provided by Luby Luby Luby
Categories Vegetable
Time 1h39m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Sprinkle both sides of eggplant rounds evenly with salt.
- Place on layers of paper towels and let stand for 30 minutes.
- Rinse and pat dry.
- Soak eggplant in buttermilk about 30 minutes.
- Combie flour and next 4 ingredients.
- Drain eggplant slices and dredge in flour mixture.
- Pour oil to a depth of 1 1/2 inches into large cast iron skillet.
- Heat to 375 degrees.
- Fry eggplant 3 minutes or until golden brown.
Nutrition Facts : Calories 142.7, Fat 1.1, SaturatedFat 0.3, Cholesterol 1.6, Sodium 952.6, Carbohydrate 29.5, Fiber 6.3, Sugar 5.6, Protein 5.3
SPICY FRIED EGGPLANT (AUBERGINE) IN CORNMEAL
This is one of my favourite ways to prepare eggplant. Can also substitute as meat in a vegetarian diet.
Provided by Sueie
Categories Vegetable
Time 45m
Yield 3-4 serving(s)
Number Of Ingredients 10
Steps:
- Cut eggplant into 1cm/ 1/2 inch slices.
- Sprinkle lightly with salt and sit in colander for 30 minutes and allow to drain.
- Wipe slices dry on paper towels.
- Beat egg lightly in bowl with milk, spice and seasoning.
- Spread cornmeal on a plate.
- Heat oil for frying.
- Dip each piece of eggplant in egg mixture and allow excess to drip off, dip the slice in the cornmeal and shallow or deep fry until golden brown.
- Drain on kitchen paper and keep warm until all slices are fried.
- Serve hot.
Nutrition Facts : Calories 245.6, Fat 5, SaturatedFat 1.7, Cholesterol 67.7, Sodium 62.2, Carbohydrate 44.7, Fiber 9.5, Sugar 4.7, Protein 8.8
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