Simple Fried Eggplant

The Eggplant or the brinjal here in this recipe is fried differently as compared to the Cafreal Rava Fry recipe. 

Firstly, we cut the eggplants or brinjals into round slices, coat each slice in a mixture of wheat flour, eggs, turmeric and ginger garlic paste and just simple fry in vegetable oil to make it crispy.

Lets have a look at the recipe below:

Ingredients

5 Small Eggplants or Brinjals, Cut into slices
2 Tbsps Wheat Flour
2 Small Eggs
1/2 Tsp Turmeric
2 Tbsps Ginger Garlic Paste
Salt to taste
Vegetable Oil as per your requirement

Servings / Time

4 Servings / 30 Minutes

Preparation

1. Wash the brinjals thoroughly well at least two times. Clean each brinjal with a dry cotton cloth and keep aside.

2. Before we cut the brinjals or eggplants let us prepare the paste. To prepare the paste to coat the brinjal or eggplant slices, take a bowl, add two tablespoons of wheat flour, break two eggs in a separate bowl, beat the eggs and add these beaten eggs to the bowl containing the wheat flour along with turmeric, ginger garlic paste, and salt. Mix all these ingredients thoroughly well to form a nice fine smooth mixture. Once ready keep this bowl of the ready paste aside.

3. Now to cut the brinjals or the eggplants, cut off the green stack first, then keep cutting round slices.

4. Add all the cut slices of the eggplant or brinjal into the bowl of the paste or the mixture just prepared.

5. Mix well so that each and every cut slice of the brinjal or eggplant is coated with the paste.

6. Take a non-stick pan, add vegetable oil to the pan, heat the oil on a medium flame. Once the oil is hot enough, add each slice one at a time.

7. Fry each slice on either side until golden brown. If one side has turned golden brown flip to fry the opposite side. Fry the eggplant slices on a medium flame so that it does not get burnt.

8. Once ready, add the eggplant slice to a tray containing a paper towel, in order to absorb excess oil.

9. Serve hot with some tomato ketchup and enjoy the eggplant fries.

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