Total Time
20mins
Prep 20 mins
Cook 0 mins

I wouldn't mind adding a side of eggplant to every last dish that I eat while on earth. I found this one on another recipe site.

Ingredients Nutrition

Directions

  1. Slice the eggplant into thick slices and drop them in a large bowl of lightly salted water.
  2. Mix all the other ingredients and check the taste.
  3. Add more salt or spices if needed.
  4. Heat a skillet and coat it generously with oil.
  5. Thickly coat the eggplant slices one at a time in the besan mixture and place on the skillet.
  6. Shallow fry only 4 slices at a time.
  7. Cover the slices with a lid so the eggplant cooks through.
  8. Turn them over once and do not recover.
  9. Remove them, and place on a plate.
  10. You can prepare them ahead and pop them into a moderate oven for 5 mins before serving.
  11. Garnish with chopped coriander and serve on a bed of crisp shredded cabbage leaves.

Reviews

(1)
Most Helpful

I love love love this recipe! I have the same one and it goes down very well at home. I tend to only use half the sugar, and only about a pinch of hing. Just to clairfy for any cooks who don't know Indian words, in step 5 you mention "the besan mixture", besan is chickpea flour so it's just the mixture you make up in steps 2 & 3.

HappyBunny October 06, 2007

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