This is a quick side dish to make. Both my husband and I love it, though it is a little fattening! It can be eaten as a snack, used as sandwich filling or served as part of an Indian meal. Serves 2.
Ingredients
| • | 1 large aubergine* washed, wiped dry |
| • | 1 tbs. chapatti flour or whole wheat flour |
| • | 1/4 tsp. turmeric |
| • | 1/4 tsp. coarsely ground black pepper or 1/4 tsp chilli powder |
| • | 1/2 tsp. cumin seeds |
| • | Salt to taste |
| • | Oil for shallow frying |
Instructions
| 1. | Slice aubergine thickly, approximately 1/2 cm. thick. You can make round or long slice according to your preference. |
| 2. | Mix all spices and salt with the flour. |
| 3. | Place aubergine slices in a bowl and sprinkle flour-spice mix. Mix to coat all slices well. Leave for 15 minutes. |
| 4. | Heat oil in a frying pan and fry aubergine slices until cooked on both sides and look crisp. They release some of the oil back into the pan once cooked. |
| 5. | Take out onto a kitchen paper, to get rid of excess oil. Serve immediately, with Green Mango Chutney or Tomato Ketchup. |
Notes
| • | You can make them without the chapatti flour, but they will be less crisp. You can fry them as dark or as light as you want, but make sure that the aubergine is not uncooked/raw. |
| • | *This method can be used to fry courgettes, green tomatoes and other vegetables. |