If you are wondering why I said Pacoima Fried Eggplant or Aubergine, it’s because I am from Pacoima and this is my Fried Eggplant recipe.  Fried eggplant is a great appetizer or side dish. Eggplant pairs well with a side of tahini sauce, red and green tomato slices, cheese, black and green olives, topped off with a glass of your favorite red or white wine.

PACOIMA FRIED EGGPLANT 

1 cup self-rising flour, 1/2 cup yellow cornmeal, 1 teaspoon cayenne, 1/2 teaspoon baking powder, 1/2 teaspoon red pepper flakes, 1/2 teaspoon white pepper, 1/2 teaspoon ground thyme, 1 1/4 teaspoon granulated garlic, 1/2 teaspoon ground cumin, 1 teaspoon chicken bouillon, 1 cup warm water, oil for frying.

Cut the eggplant into 1-inch circles, salt down the eggplant, set aside for 10-15 minutes. Rinse the salt off the eggplant, pat dry with a paper towel set aside.  Pour the warm water into a bowl, add, the bouillon stir until dissolved.  Add the pepper, garlic, thyme, and cumin, mix well, set aside.  Pour the flour, cornmeal, cayenne, and baking powder onto a plate, mix well.  Get out a skillet, add about 1-inches of oil, heat to 400 degrees. Dip each piece of eggplant in the seasoned water, then coat in the flour mix. Put the eggplant in the oil and fry until golden brown and crispy on both sides.

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