Crispy Spicy Eggplant

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.

• Ready In: 20 mins
• Serves: 4-6

Ingredients

• 1  large eggplant, sliced
• 1  cup chickpea flour
• 1  cup fine semolina
• 1  teaspoon cumin powder
• 1  teaspoon coriander powder
• 1  teaspoon chili powder
• 2  teaspoons salt
• 2  teaspoons powdered sugar
• 1⁄2 teaspoon hing (asafoetida)
• 1⁄2 teaspoon turmeric powder

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.