This recipe for fried eggplant, which is restaurant-grade, is a fantastic side dish that has an extraordinary amount of spice. It is well-seasoned to perfection. If we are being really honest, it is about as delicious as any side dish can get, and it can even be used as a main dish. In addition, it may be prepared in a very short amount of time. In fact, the time required to prepare this dish of fried eggplant is only fifteen to twenty minutes.
- 1 large eggplant
- The required amount of water for the batter
- 1 tsp. Salt
- 1 cup gram flour
- 1/2 cup corn flour
- Oil, for shallow or deep frying, is totally up to you
MARINADE:
- 1 1/2 tsp. kashmiri chili powder
- 1/2 tsp. turmeric powder
- 1/2 tsp. garam masala
- 1/2 tsp. coriander powder
- Curry leaves or purple onion rings for garnish, if need be (optional)
INSTRUCTIONS
- Wash and slice the eggplants into thick roundels.
- Soak in salted water for about ten minutes.
- Add in all the dry spices, including salt. Mix well, and set aside.
For the batter
- In a bowl, add your dry ingredients. Gram flour, corn flour, and salt.
- Mix well and add water to make a batter. And set aside
Frying
- Heat oil in a wide pan.
- Dip each eggplant roundel into the batter and add it to the pan.
- Fry on both sides.
- Serve hot.
The fried eggplant has a crisp golden brown breading that is so delicious to bite into, and the interior is buttery soft and tender. And just when you thought they couldn’t possibly get any more irresistible, the eggplant comes together with this delicious gram flour and corn flour for its crispy coating, not soaked in oil.
When I make this dish for my family and friends, it is usually a tremendous hit with everyone who tries it. In fact, I would go so far as to claim that this crunchy fried eggplant is just as wonderful, if not better, than what you can get elsewhere!
It is one of my favorite eggplant recipes ever, and it is right up there with this sautéed eggplant dish. It is so delicious that it may be considered one of my favorite eggplant recipes ever.
- Fry it until it gets a nice golden brown color on both sides, and then remove it from the oil.
- After removing it from the pan, keep it on a paper towel-lined plate to remove excess oil.
- Then serve this hot, crispy eggplant with a cup of tea, or serve it with a buttered roll or bread of your choice (sauce if required).
WHY THIS RECIPE SHOULD BE USED
Easy and quick to do. It is possible to have this fried eggplant ready in as little as twenty minutes, from the beginning to the end, and it is quite simple to prepare that way.
Exactly the right amount of crunch. These fried eggplant slices have a breading that is beautifully crispy and crunchy, which creates a great contrast to the eggplant, which is velvety soft on the inside.
There are a few components. The majority of the ingredients that you will need for this recipe are pantry basics that you most likely already have in your house.
FAQS ABOUT THIS FRIED EGGPLANT RECIPE
Why Should You Soak Eggplant Before Frying?
While not always necessary, soaking your eggplant in salt water before deep-frying is a good way to prevent them from absorbing too much oil. This will also help the breading of the eggplant sticks and make them extra crispy.
DO YOU PEEL EGGPLANTS BEFORE FRYING THEM?
You’ll want to peel eggplant skin if you’re using a large eggplant and want to avoid any bitter flavors. But thin-skinned, smaller varieties of eggplants don’t have to be peeled.
HOW DO YOU FRY EGGPLANT SO IT’S NOT GREASY?
Use salt or a saltwater brine before frying eggplant to keep the eggplants from absorbing too much oil and getting greasy. Also, make sure to rinse and pat them completely dry before frying them.
DO I NEED TO SALT EGGPLANT BEFORE FRYING?
You don’t have to salt eggplant before frying it, but salting it is a great way to prevent the eggplant from soaking up excess oil as you cook it. It also gives the eggplant more of a silky, tender texture.
Is fried eggplant healthy?
Absolutely! Eggplants are low in calories and high in dietary fiber. However, a deep-fried eggplant absorbs a lot of oil, and that’s why I prefer shallow frying over the deep-frying method.
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