fried smoked eggplant on a plate with glass of roasted red pepper sauce #eggplant

Fried Smoked Eggplant

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


  • 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)


  • Heavily salt eggplant slices and allow to drain in a colander for 1 hour. Meanwhile, prepare a smoker at 180-200 degrees.
  • Rinse eggplant, pat dry with a paper towel, and smoker for 1 hour.
  • Remove eggplant from smoker and let cool
  • Place almond milk and cornmeal breading in 2 separate bowls. For the cornmeal add paprika, pepper, and oregano mixing well.
  • Heat oil in a skillet or fryer to 350 degrees.
  • Bread eggplant slices by first dipping in almond milk, then in breading.
  • 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.


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