Cornmeal Crusted Eggplant with Cane-Tomato Dip
Crispy eggplant with a sweet-savory dip that tastes like Sunday.
Timing note: 35 mins
Cornmeal Crusted Eggplant with Cane-Tomato Dip
Crispy eggplant with a sweet-savory dip that tastes like Sunday.
Timing note: 35 mins
The Key Move
Ensure the eggplant is completely dry after sweating to achieve a crisp cornmeal crust during the frying process; otherwise, it will be soggy.
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The Setup
- Cutting Board
- Chef's Knife
My cornmeal coating is sliding right off the eggplant!
Ah, that's usually because the eggplant was still too wet after you salted it.
My eggplant came out greasy and soggy, not crisp.
That tells me the oil temperature dipped too low. When that happens, the eggplant just drinks up the oil instead of crisping. Keep your oil steady between 350-375°F, and don't over…
Chef's Notes
Pat eggplant slices very dry after salting to ensure a crisp crust.
Fry in batches to avoid overcrowding the pan, which lowers oil temp and creates soggy eggplant.
Serve immediately for best crispness. Garnish with fresh parsley or cilantro.
The Method
SWEAT
Salt (1 tbsp) eggplant (1 whole). Let sit 15 mins. Wipe dry.
DREDGE
Flour (½ cups) -> Egg -> Cornmeal (1 cup).
FRY
Fry until golden. Salt (1 tbsp) immediately.
golden
DIP
Stir cane syrup (1 tbsp) into warm marinara.
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