Cornmeal Crusted Eggplant with Cane-Tomato Dip
Crispy eggplant with a sweet-savory dip that tastes like Sunday.
Timing: 35 mins
Cornmeal Crusted Eggplant with Cane-Tomato Dip
Crispy eggplant with a sweet-savory dip that tastes like Sunday.
Timing: 35 mins
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
The Mise en Place
5 of 8Your prep station before cooking begins
The Dry Mix (0/4)
The Wet Mix (0/2)
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.
Eggplant slices are visibly sweating and have released moisture.
DREDGE
Flour (½ cups) -> Egg -> Cornmeal (1 cup).
Each eggplant slice is evenly coated with flour, then egg wash, then cornmeal.
FRY
Fry until golden. Salt (1 tbsp) immediately.
Eggplant slices are golden brown and crispy.
DIP
Stir cane syrup (1 tbsp) into warm marinara.
The marinara sauce and cane syrup are combined into a glossy dip.
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