Spanish · Dinner
Fried Battered Eggplant (Gluten-Free)
Crisp Spanish-style fried eggplant rounds dipped in a seasoned rice-flour and cornmeal batter, shallow-fried until golden with tender interiors. Finished with flaky sea salt, smoked paprika and lemon, this gluten-free tapas dish serves as a light vegetarian starter.
$3
15 minsPrep
10 minsCook
25 minsTotal
EasyLevel
Nutrition per serving
476Calories
6.9gProtein
29.8gFat
48.2gCarbs
3.9gSugar
6.1gFiber
812mgSodium
0mgChol
4.3gSat Fat
580mgPotassium
45mgCalcium
2.4mgIron
0mcgVitamin B12
9.5mgVitamin C
vegetarian
gluten-free
high-fiber
gluten-free
Instructions
1
Prep
Slice eggplant into 1/2-inch rounds, lay on a plate lined with paper towels, sprinkle with salt and rest 10 minutes until moisture beads appear, then pat dry.
2
Whisk
Combine rice flour, cornmeal, smoked paprika, grated garlic, salt and black pepper in a bowl, then whisk in sparkling water until smooth batter forms.
3
Fry
Heat olive oil in a skillet over medium-high heat until a drop of batter sizzles immediately, then fry eggplant rounds in batches 2 to 3 minutes per side until deep golden and crisp at edges.
4
Plate
Arrange fried eggplant rounds on a plate, scatter with flaky sea salt, and serve immediately with lemon wedge for squeezing.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 11 oz314g eggplant
- 1/2 cup60g rice flour
- 1/2 cup70g cornmeal
- 1 tsp1 tsp smoked paprika
- 2 clove2 clove garlic
- 1/2 tsp1/2 tsp salt
- 1/2 tsp1/2 tsp black pepper
- 2/3 cup160ml sparkling water, chilled
- 2/3 cup160ml olive oil, for shallow-frying
- 22 lemon wedge, for serving
- 2 tsp2 tsp flaky sea salt, for finishing
