fried smoked eggplant on a plate with glass of roasted red pepper sauce #eggplant www.foodfidelity.com

Fried Smoked Eggplant

Course: Appetizer
Cuisine: southern
Prep Time: 5 minutes
Cook Time: 1 hour 5 minutes
Total Time: 1 hour 10 minutes
Servings: 4 people
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Ingredients

  • 1 eggplant  
cut into 2-inch slices
  • Kosher Salt
  • 2 cups almond milk
  • 2 cups cornmeal breading
  • 1 teaspoon paprika
  • 1 teaspoon black pepper
  • 1 teaspoon oregano
  • 2 cups canola oil
  • Roasted red pepper sauce (recipe below)

Instructions

  1. Heavily salt eggplant slices and allow to drain in a colander for 1 hour. Meanwhile, prepare a smoker at 180-200 degrees.
  2. Rinse eggplant, pat dry with a paper towel, and smoker for 1 hour.
  3. Remove eggplant from smoker and let cool
  4. Place almond milk and cornmeal breading in 2 separate bowls. For the cornmeal add paprika, pepper, and oregano mixing well.

  5. Heat oil in a skillet or fryer to 350 degrees.
  6. Bread eggplant slices by first dipping in almond milk, then in breading.
  7. Working in batches, carefully place breaded eggplant slices in hot oil and fry for 2–3 minutes on each side, until golden brown. Remove from oil with a slotted spoon and place on a paper towel-lined plate or wire rack with baking rack beneath to drain.

Recipe Notes

For a non-vegan version use buttermilk instead of the almond milk.