Pan-Fried EggplantPosted: November 2, 2010
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)
Mix all the ingredients for the batter.