Shallow Fried Eggplant with Tomato Chutney
Gently simmered aubergine, tomatoes and panko breadcrumbs, warmed with clove and ginger, a Bengali chutney. Serve with eggplant.
1 hr 30 min · Serves 6 · Medium
Ingredients
Method
Start cooking mode- Prep 30 min · Cook 60 min · 90 min total
- medium
- 1
Tomato Chutney -. In a skillet, add 1 teaspoon peanut oil and saute onions on medium low heat for 8 minutes allowing them to lightly brown.
- 2
Add garlic, minced ginger, fennel seeds, paprika and turmeric and saute for an additional 2-3 minutes, stirring them constantly. (Do not let burn).
- 3
Add tomatoes, chili and vegetable stock and simmer for 20-30 minutes. Remove from heat. Shallow Fried Eggplant -.
- 4
Peel and slice eggplant, and place on a paper towel or parchment paper and sprinkle each slice with salt.
- 5
Allow to sit for 15 - 20 minutes. Use two shallow bowls and place egg and milk in one and mix thoroughly.
- 6
In the second bowl, add bread crumbs, 3 teaspoons of turmeric powder, chili powder, paprika, ground ginger and mix together thoroughly.
- 7
In deep sturdy skillet add about an half inch deep of peanut oil for frying. Dip each slice of eggplant into the egg mixture and then into the bread crumb mixture and then fry until golden brown.
- 8
Drain excess oil off each slice by placing on a paper towel. Warm up tomato chutney and serve with the eggplant.
Notes and swaps
- Not assessed yet. Check each ingredient if you have an allergy.
