Crispy Spicy Aubergine Eggplant
From dee 17 years ago
- 5-10 minutes to make
- Serves 24
Lovely way to cook up an Aubergine .
Ingredients
- 1 large eggplant (brinjal) sliced (1 brinjal makes about 8/9 slices) shopping list
- 1 cup chickpea flour (besan, and also sometimes called Graham Flour) shopping list
- 1 cup fine semolina shopping list
- 2 tsp cumin-coriander powder mix shopping list
- 1 tsp chilli powder shopping list
- 2 tsp salt shopping list
- 2 tsp powdered sugar shopping list
- 1/2 tsp hing (asafoetida) shopping list
- 1/2 tsp turmeric powder shopping list
- Increase the spice and chilli level according to taste. shopping list
How to make it
- Slice the Brinjal into thick slices and drop them in a large bowl of lightly salted water.
- Mix all the other ingredients and check the taste.
- Add more salt or spices if needed.
- Heat a Skillet and coat it generously with oil.
- Thickly coat the brinjal slices one at a time in the besan mixture and place on the skillet.
- Shallow fry only 4 slices at a time.
- Cover the slices with a lid so the brinjal cooks through and through. Turn them over once and do not recover.
- Remove them onto a plate.
- You can prepare them ahead and pop them into a moderate oven for 5 mins before serving.
- Garnish with chopped coriander and serve on a bed of crisp shredded cabbage leaves
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