Meet the Crispy Eggplant Fry: a dish that's about to earn its rightful spot in your weeknight dinner rotation. Forget everything you thought you knew about the usually stodgy, oil-laden eggplant recipes. We're going rogue with aromatic spices and a modest glug of oil. But the real kicker? A crust made from a blend of suji and rice flour, delivering an audaciously crunchy exterior that reveals a succulently tender interior. It's like comfort food and haute cuisine had a love child.
The beauty of this dish is that it honors tradition while sidestepping into the realm of culinary innovation, and it's as easy as pie to make. So go ahead, subscribe for more culinary wizardry and never settle for mediocre eggplant dishes ever again. Dish out those likes and shares if you're all about maximizing flavor without going overboard on the oil. This, folks, is the future of eggplant—and it's utterly delicious.
1 large "chubby" eggplant
½ tsp salt
½ tsp garlic paste
½ tsp ginger paste
½ tsp red chili powder
¼ tsp turmeric powder
1 tbsp cooking oil
1 tbsp chopped coriander
¼ cup suji/rawa/semolina
2¼ tbsp rice flour
½ tsp coriander powder
¼ tsp salt
1-2 tbsp cooking oil
Prepare the Eggplant
Slice the Eggplant: Take a large, chubby eggplant and cut it into thin slices.
Score the Slices: Lightly score the surface of each slice to help the marinade penetrate.
Marinate the Eggplant
Prepare the Marinade: In a deep bowl, combine salt, garlic paste, ginger paste, red chili powder, turmeric, and cooking oil. Mix well.
Add Coriander: Add 1 tbsp of chopped coriander to the marinade and mix again.
Coat the Eggplant: Add the eggplant slices to the bowl and gently coat them with the marinade. Set aside.
Prepare the Coating
Mix Dry Ingredients: On a separate plate, mix suji/rawa/semolina, rice flour, coriander powder, and salt. Mix well.
Fry the Eggplant
Coat the Slices: Take a marinated eggplant slice and coat it in the suji mixture. Shake off any excess.
Heat Oil: In a non-stick pan, add 1-2 tbsp of cooking oil and heat over medium heat.
Fry the Slices: Add the coated eggplant slices to the pan and fry for about 7 minutes, flipping them occasionally to ensure all sides are cooked well.
Serve the crispy eggplant fry with hot rice or as an appetizer.
This recipe uses minimal oil, making it a healthier option compared to traditional deep-fried eggplant dishes.
Feel free to adjust the spices to suit your taste.
There you go! A crispy, delicious, and minimal-oil eggplant fry that is sure to become a new favorite! Enjoy!