Gluten-free battered aubergines, with chickpea flour, ideal for celiac people. Eggplants are very versatile, since they can be made in many ways and filled with many ingredients, but battered is one of the ways that I like the most, since they are crunchy and rich.
If you want to learn how to prepare these incredible fried crispy battered eggplants, stay on take note of the ingredients and follow the step by step to know how to make gluten-free battered eggplants.
Ingredients to make Gluten Free Breaded Aubergines:
- 2 eggplants
- 2 eggs
- 1 package of chickpea flour
- 1 glass of oil
- 1 pinch of salt
How to make Gluten Free Battered Eggplants:
We prepare the ingredients to make gluten-free battered eggplants faster. Cut the aubergines into slices, salt them a little and put them in a colander for 30 minutes. We dry the aubergines well so that when they are cooked they are very crispy.
Put the chickpea flour in a bowl and beat the eggs in another. To coat the gluten-free aubergines, pass them first through the flour and then through the egg.
We put a frying pan with abundant oil and when it is hot we fry the battered aubergines without wheat flour.
When we have them golden we will take them out and we will put them on a plate with absorbent paper. So until all the fried eggplants are. We will serve them very hot. This gluten-free battered eggplant recipe is simple and spectacular.
