Eggplant roast

Written by: Shanthi Muthuvel

Simple roast with eggplant or aubergine which is best accompaniment for white rice and dal. 

Eggplant roast

Ingredients:

Yields around 20 pieces

      • 2 medium - Eggplant / aubergine (as shown in picture)
      • 1/4 cup - Rice flour
      • 1/4 tsp - Turmeric powder
      • 1 tsp - Red chilli powder
      • 1/4 tsp - Garam masala powder
      • 1 tbsp - Oil (for marinating)
      • Oil for shallow frying
      • Salt to taste

Eggplant roast process

Preparation method:

  1. Wash and cut eggplant in to thin slices as shown in picture. Set it aside.
  2. Take a mixing bowl, add rice flour, turmeric powder, red chilli powder, garam masala powder, oil, required salt and water, mix well to make a thick paste.
  3. Now add the sliced eggplant to the masala paste and mix well to coat, let it marinate for 30 mins.
  4. Heat oil in a pan, shallow fry marinated eggplant until they are golden and crisp on both sides. Place them in paper towel and drain excess oil. Serve them with white rice and dal.

Eggplant roast

Notes:

  • Do not over fry eggplant. Keep the flame over medium flame and shallow fry.
  • Eggplant slices should not be too thick or too thin.

Eggplant roast

8 comments:

  1. Yummy ....perfect sidedish for sambar rice

    ReplyDelete
  2. aah!! thanks for reminding me.. I was wondering wat to do with loads of organic eggplants gifted by my uncle.. btw ,,i dont add rice powder..thanks fr the tip.. i'm sure it ll give a nyc crispy texture to the dish. shall try that today

    ReplyDelete
  3. Wow looks so yumm and tempting... Though am not fan of eggplant but its inviting me...

    ReplyDelete
  4. Looks beautiful... Yummy and tempting!

    ReplyDelete
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