FRIED EGGPLANT

Eggplant is high in fiber and low in calories.  According to organicfacts.net, eggplant helps build strong bones, reduces the symptom side effects of anemia, and increases cognition.  Eggplant can also help you regulate your bowel movements and can lower your risk of heart disease.

If you wonder why I call this dish Pacoima Fried Eggplant or Aubergine, I am from Pacoima, and this is my Fried Eggplant recipe.  Fried eggplant is a great appetizer or side dish. Fried eggplant pairs well with a side of tahini sauce, red and green tomato slices, shrimp, sausage, mozzarella cheese, black and green olives, topped off with a glass of your favorite wine. I frequently serve fried eggplant, instead of French fries, with coleslaw and fish.

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 the same way you would cut french fries.  Heavily salt the eggplant, set it aside for 10-15 minutes. Rinse the salt off the eggplant, pat dry with a paper towel set aside.  Pour 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 2-3 inches of oil, heat the oil to 400 degrees. Dip each piece of eggplant in the seasoned water, then coat in the flour mix. Carefully add the eggplant in the oil and fry until golden brown and crispy on both sides.

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