It should come as no surprise that I adore eggplant. I throw it into curries, stir-frys, bake it, roast it, make a strata out of it.
Here’s something super simple and very tasty. Levi and our house guest snacked on these and before I knew it, the whole batch was nearly gone!
- 3-4 Chinese eggplant, sliced
- Sea salt
- 1 part corn starch
- 3 parts corn meal
- Salt & pepper, to taste
- Coconut oil, for frying
- Slice eggplant into discs and place on wire racks over a large baking sheet. Sprinkle sea salt generously over the slices and let sit for 30 minutes. Turn slices over and sprinkle with a bit more salt and let sit another 30 minutes. This will draw out the moisture from the eggplant so it doesn’t get soggy while cooking.
- In a shallow dish combine cornstarch and cornmeal. You can add more salt, if you wish but be warned that there will be lots of salt remaining on the slices. Add pepper if you like. (I didn’t bother.)
- In your cast iron skillet or other large heavy-bottomed skillet, heat coconut oil over medium-high heat.
- Lightly shake excess moisture off each slice and coat with the cornmeal mixture. The moisture on the slices should be enough to make the coating stick.
- Shake off coating and place in hot oil. Fry on each side until golden brown, about 5-7 minutes per side.
- Remove to a wire cooling rack to let any excess oil drip off.
- Serve hot.
As these cool they begin to taste a bit … well like cold eggplant. It’s not off-putting but I definitely suggest eating these when they come right out of the pan.
You could serve these with a tasty dipping sauce I’m sure. Or you could smother these with a marinara and some Daiya cheese and have a quick version of Eggplant Marinara.