Shallow Fried Eggplant With Tomato Chutney
- 4 tomatoes (diced)
- 1 teaspoon peanut oil
- 1/2 cup onion (diced)
- 1 garlic clove (minced)
- 2 teaspoons ginger (minced)
- 1 chili (green, diced)
- 1/2 teaspoon turmeric
- 3/4 teaspoon paprika
- 1/2 teaspoon fennel seed (crushed)
- 1/4 cup vegetable stock
- 1 eggplant (medium size)
- salt, as needed
- 1 egg
- 1/2 cup milk
- 3 teaspoons turmeric (powder)
- 1/2 teaspoon chili powder
- 1 teaspoon paprika
- 1/2 teaspoon ginger (powder)
- 3/4 cup panko breadcrumbs (plain)
- peanut oil (for frying)
- 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.
- Add garlic, minced ginger, fennel seeds, paprika and turmeric and saute for an additional 2-3 minutes, stirring them constantly. (Do not let burn).
- Add tomatoes, chili and vegetable stock and simmer for 20-30 minutes.
- Remove from heat.
- Shallow Fried Eggplant -.
- Peel and slice eggplant, and place on a paper towel or parchment paper and sprinkle each slice with salt.
- Allow to sit for 15 - 20 minutes.
- Use paper towel to blot our extra moisture from each slice.
- Use two shallow bowls and place egg and milk in one and mix thoroughly.
- In the second bowl, add bread crumbs, 3 teaspoons of turmeric powder, chili powder, paprika, ground ginger and mix together thoroughly.
- 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.
- Drain excess oil off each slice by placing on a paper towel.
- Warm up tomato chutney and serve with the eggplant.
- Enjoy!
tomatoes, peanut oil, onion, garlic, ginger, chili, turmeric, paprika, fennel, vegetable stock, eggplant, salt, egg, milk, turmeric, chili powder, paprika, ginger, panko breadcrumbs, peanut oil
Taken from www.food.com/recipe/shallow-fried-eggplant-with-tomato-chutney-484934 (may not work)