This week while Gia was here we made Indian food including a new recipe for fried eggplant slices.
1 medium sized eggplant
chickpea flour (also called besan flour)
garam masala
a little salt
2 eggs, lightly beaten
oil for pan frying
Slice the eggplant into about 1/2 inch slices (Adrian says a little thinner) Salt them and let them exude their bitter juices for about 30 minutes. Flip them over and repeat. Rinse them off and pat them dry.
Mix about half the chickpea flour with garam masala as the first dredge, then the eggs then in the unseasoned flour.
Pan fry in oil until golden brown and delicious. Remove from oil and drain on paper towels and salt immediately.
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