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.
Slice the eggplant into 1/8-inch to 1/4-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 1/2 minutes on each side, or until cooked through and browned.