Shallow Fried Eggplant With Tomato Chutney

Recipe by AcadiaTwo
READY IN: 1hr 30mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Tomato Chutney -.
  • In a skillet, add 1 teaspoon peanut oil and saute onions on medium low heat for 8 minutes allowing them to lightly brown.
  • Add garlic, minced ginger, fennel seeds, paprika and turmeric and saute for an additional 2-3 minutes, stirring them constantly. (Do not let burn).
  • Add tomatoes, chili and vegetable stock and simmer for 20-30 minutes.
  • Remove from heat.
  • Shallow Fried Eggplant -.
  • Peel and slice eggplant, and place on a paper towel or parchment paper and sprinkle each slice with salt.
  • Allow to sit for 15 - 20 minutes.
  • Use paper towel to blot our extra moisture from each slice.
  • Use two shallow bowls and place egg and milk in one and mix thoroughly.
  • In the second bowl, add bread crumbs, 3 teaspoons of turmeric powder, chili powder, paprika, ground ginger and mix together thoroughly.
  • In deep sturdy skillet add about an half inch deep of peanut oil for frying.
  • Dip each slice of eggplant into the egg mixture and then into the bread crumb mixture and then fry until golden brown.
  • Drain excess oil off each slice by placing on a paper towel.
  • Warm up tomato chutney and serve with the eggplant.
  • Enjoy!
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