Pan-Fried Eggplant

A very easy to make dish and best eaten as a side-dish. My mom used to make this often  for lunch as a side-dish accompanied with dal and rice. You can also eat it just plain with any sauce you like. The best part is that it’s not deep-fried and tastes really good, when pan-fried. The thin layer of besan enhances the taste of the eggplant and tastes best when roasted a little bit more; giving it a nice crunchy taste.
Eggplant is the  king of vegetables and has not only  gorgeous colour but also is rich in nutrients.Some tips on how to choose and store eggplant:

  • Choose eggplants that are firm and heavy for their size. Their skin should be smooth and shiny, and their color, whether it be purple, white or green, should be vivid. They should be free of discoloration, scars, and bruises, which usually indicate that the flesh beneath has become damaged and possibly decayed.
  • The stem and cap, on either end of the eggplant, should be bright green in color. As you would with other fruits and vegetables, avoid purchasing eggplant that has been waxed. To test for the ripeness of an eggplant, gently press the skin with the pad of your thumb. If it springs back, the eggplant is ripe, while if an indentation remains, it is not.
  • Place uncut and unwashed eggplant in a plastic bag and store in the refrigerator crisper where it will keep for a few days. If it is too large for the crisper, do not try to force it in; this will damage the skin and cause the eggplant to spoil and decay. Instead, place it on a shelf within the refrigerator.
  • If you purchase eggplant that is wrapped in plastic film, remove it as soon as possible since it will inhibit the eggplant from breathing and degrade its freshness.

(Source: WH food)

1 medium sized eggplant
1/2 cup oil

for batter

1 cup besan (chickpea flour)
1tsp ajwain
1/2tsp turmeric powder
1/2tsp chilli powder
water for mixing
salt to taste
Clean and cut thin slices of eggplant and soak in salt water for 10 minutes (soaking helps not to discolour).
Mix all the ingredients for the batter.
Heat oil in a pan and pan-fry the slices dipped in batter. Roast on medium flame until golden brown. Add oil whenever necessary for easy browning/cooking. Serve hot. You get about 12 pieces.
This is my submission to this month’s event Virtual Party Snacks hosted by Ruchika Cooks and From My Home Kitchen to A Gluten Free Holiday, hosted by Diet, Dessert and Dogs.
Advertisements

5 Comments on “Pan-Fried Eggplant”

  1. Priya says:

    Feel like grabbing those beauties..yumm!

  2. ruchikacooks says:

    Now this is my fav one..put it in eggplant parm and its heaven 🙂

  3. Ricki says:

    Mmmm. . . you can't have too many good ways to enjoy eggplant! Looks wonderful. And thanks for linking up to the Gluten Free Holiday event! 🙂

  4. Saroja says:

    You could also squeeze half a lime in the batter. This makes the egg plant crispier adding a dash of zing to it! 🙂 Im getting addicted to your blog…


Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s