Gluten-free Fried Eggplant |
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Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 4 |
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I developed this myself.You wont miss the wheat flour.I found it so tasty I ate it as is.This would also be great as a sandwich,using the eggplant as the bread .This flour mix would work equally well for fried fish. Ingredients:
1 med. eggplant (about 2lbs) |
1/2 cup cornmeal |
1/2 cup extra fine cornmeal |
1/2 cup garfava flour*-or chickpea flour |
1/4 cup potato starch |
1/4 cup rice flour |
1/4 cup parmasean cheese |
1/2 tsp.garlic powder |
1/2 tsp.salt |
1/2 tsp.pepper |
1/4 tsp. or more to taste cayenne |
2 eggs |
1/2 cup buttermilk |
3/4 cup vegetable shortening |
Directions:
1. Peel eggplant,slice lengthwise into about 1/4 to 1/2 inch thickness,then cut in half crosswise.In a large shallow bowl place eggplant slices in heavily salted water,3-4 inches of water above eggplant.Set aside for 30 minutes.This will keep eggplant from turning brown and absorbing all the oil.(about 4-6 tablespoons salt for water)
2. In a shallow dish mix dry ingredients.In a medium bowl beat eggs and add buttermilk.Set aside.
3. In a large skillet melt shortening over medium-high heat.Reduce heat to medium when melted.
4. Rinse and drain eggplant well,pat dry with paper towels.Dip slices in egg mixture,then coat them in the shallow dish with flour mix.You can dip and coat all at once and place on a large plate.
5. Turn oven on warm setting.
6. Fry a few slices at a time until golden brown,turning once.Place cooked pieces on a baking sheet and keep in warm oven as you continue to fry remaining eggplant slices.
7. Serve with favorite sauce,use for eggplant parm or enjoy just as they are.
8. *fava bean/chickpea flour mix
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