FRY EGGPLANT/ BAINGAN RECIPE

flour

🥗Healthier: chickpea flour

💰Cheaper: all-purpose flour

Chickpea flour adds protein and fiber.

vegetable oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil offers healthier fats.

black pepper

🥗Healthier: white pepper

💰Cheaper: black pepper

White pepper provides a milder flavor.

cayenne pepper

🥗Healthier: paprika

💰Cheaper: cayenne pepper

Paprika adds color without heat.

Slice eggplant into rounds and sprinkle with salt; let sit for 30 minutes to draw out moisture.

Rinse eggplant slices under cold water and pat dry with paper towels.

In a bowl, combine flour, cornstarch, salt, black pepper, turmeric, cayenne pepper, and garlic powder.

Add water gradually to the dry mixture, stirring until a smooth batter forms.

Heat vegetable oil in a deep skillet over medium-high heat until shimmering.

Dip each eggplant slice into the batter, allowing excess to drip off.

Carefully place battered eggplant slices into the hot oil in batches, avoiding overcrowding.

Fry until golden brown, about 3-4 minutes per side.

Remove fried eggplant and drain on paper towels to absorb excess oil.

Sprinkle with lemon juice and garnish with fresh herbs before serving.

Cooking Techniques

Spice Level:

Allergens