Fried Aubergine is one of the simplest snack I have made so far. Fried Aubergine is also known as Badhinjan Magli in Arabic. I tried to google for this recipe and found many variation for this particular recipe. At last decided to make the one from this page, which looks simple and easy for me. Made this yummy and crispy fried Aubergine on a cold and rainy day. Kids loved it and of course we grown ups too. This post goes to the 3rd day of BM 57 under the theme "Cooking with Eggplants." Here goes the recipe.....
Ingredients:
Aubergine / Eggplant 1 large
Plain flour 1 cup
Toasted sesame seeds 1 spoon
Chopped Fresh Mint leaves 2 spoons
Salt to taste
Olive oil for deep frying
Water to mix the batter
Baking soda 1/2 spoon
Preparation:
Cut eggplant into thick slices.
Add salt mix and leave the pieces in colander for 20 to 30 minutes.
Pat the eggplant pieces with dry paper towel and keep aside.
In a bowl add flour and salt to taste.
Add little water at a time to make a smooth batter.
Now add baking soda and mix well.
Heat oil in a deep frying pan, dip each eggplant / aubergine piece in the batter and fry them in batches.
Fry about 3 to 4 pieces at a time depending on the size of eggplant.
Fry on medium flame for about 2 minutes on each side.
Remove and place them on paper towel to remove excess oil.
Garnish with sesame seeds and mint leaves and serve immediately.
Check to see what my fellow bloggers are cooking for BM 57.
Ingredients:
Aubergine / Eggplant 1 large
Plain flour 1 cup
Toasted sesame seeds 1 spoon
Chopped Fresh Mint leaves 2 spoons
Salt to taste
Olive oil for deep frying
Water to mix the batter
Baking soda 1/2 spoon
Preparation:
Cut eggplant into thick slices.
Add salt mix and leave the pieces in colander for 20 to 30 minutes.
Pat the eggplant pieces with dry paper towel and keep aside.
In a bowl add flour and salt to taste.
Add little water at a time to make a smooth batter.
Now add baking soda and mix well.
Heat oil in a deep frying pan, dip each eggplant / aubergine piece in the batter and fry them in batches.
Fry about 3 to 4 pieces at a time depending on the size of eggplant.
Fry on medium flame for about 2 minutes on each side.
Remove and place them on paper towel to remove excess oil.
Garnish with sesame seeds and mint leaves and serve immediately.
Check to see what my fellow bloggers are cooking for BM 57.
.jpg)
9 comments:
Fried aubergine looks tempting.Very nice choice.
Those fried aubergines look sinful , absolute treat to indulge in .
This is looks like our bajji with a different ingredients. Nice snack to munch on a cold rainy day.
Yummy, those fried eggplants look sooooooo good.
Good choice and they turn out very good too.
Wish i get that plate of irresistible fried eggplants, too delicious.
not an eggplant fan -but it looks perfectly coated I am sure the eggplant lovers out there would dig in and relish!
This reminds me of the bhajiyas my mom would make....yours look beautiful
wow those fried eggplant are looking so good sushma..
Post a Comment