Gluten Free Cajun Fried Eggplant with Creole Basil Aioli
Tender egglant fried in a light, crispy cassava flour/GF bread crumb batter, served with easy homemade Creole basil aioli that injects just the right tart balance into the savory Gluten Free Cajun Fried Eggplant.
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Servings: 4
Ingredients
For the Creole Basil Aioli
- 1 batch Creole Basil Aioli
For the Gluten Free Cajun Fried Eggplant
- 1 medium eggplant
- salt to taste
- 3 cups oil for frying
- 1 cup cassava flour
- salt, black pepper and cayenne pepper to taste
- 2 eggs
- 2 tablespoons milk
- ½ teaspoon Steene's cane vinegar
- 1 teaspoon hot sauce
- 2 to 3 cups seasoned gluten free bread crumbs
Instructions
- Prepare the Creole Basil Aioli. Cover and refrigerate until use.
- Slice the eggplant into ⅛-inch to ¼-inch thick slices.
- Arrange eggplant slices over a vented baking rack.
- Sprinkle each slice as liberally as you feel comfortable with salt. (If you are on a salt-restricted diet, use as little salt as possible, then don't add any additional salt to the cassava flour later.)
- Let the salted eggplant slices sit for 1 hour.
- Heat oil to 350 degrees F.
- Arrange three bowls in a row near the fryer. In the first one, place the cassava flour with salt, black pepper and cayenne pepper to taste, if desired.
- Crack the eggs into the second bowl. Add the vinegar, milk and hot sauce. Whisk or fork lightly to combine.
- Pour the gluten free seasoned bread crumbs into the third bowl, closest to the fryer.
- Dip the salted eggplant slices first in the cassava flour, then in the egg/milk mixture, then in the seasoned bread crumbs.
- Fry in small batches for about 1 ½ minutes on each side, or until cooked through and browned.
- Drain on paper towels.
- Serve immediately with Creole Basil Aioli.
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