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This is a simple idea that I saw on my Instagram feed by @irina.r.georgescu. Her website is www.lifeinsmallbites.co.uk. She gave a description rather than a recipe, so I’ll do the same thing and tell you how I did this. Keep in mind that in the UK and other places, eggplant is called aubergine. This is a gluten-free snack.

  • Ingredients
  • Cooking oil
  • Eggplant (AKA Aubergine)
  • Eggs
  • Corn meal
  • Spices

Heat cooking oil (about 1/2″) in a skillet. I never test my heat, so I’m not sure what the temp should be. Hot.

I had bought these small eggplants from Costco, they’re about 8″ long and 2″ around, however, you can use regular eggplant. Slice the ends off and then cut the eggplant in half the long way, then into slices, about 1/2″ wide. You’re looking for snacking-size pieces.

Beat 2-3 eggs (I used 3 extra large and it was too much for my one little eggplant, but I wish, I wish I had made these snacks using three of the little eggplants).

Spice up a bit of cornmeal. I used salt and pepper and a liberal amount of white pepper. Whatever you want to do will be fine.

Dip the eggplant pieces, in batches, in the egg and then dredge through the seasoned cornmeal, then into the frying pan. Turn pieces over after a couple minutes, then make sure the eggplant is thoroughly cooked.

Remove from oil with a slotted spoon onto absorbent paper.

Irina dipped hers in a tomato sauce, but I just ate mine plain. I confess I ate nearly the whole thing while I was waiting for the last batch to fry. I wish, I wish I had made more. Irina says it’s not so good once it’s cooled off. I wouldn’t know.