Crispy Solanum melongena… ah, sounds so gourmet, scientifically speaking!
Sliced aubergines, dipped in spicy batter and rolled in corn flakes, make for a great appetizer. Never mind that they are deep-fried! Sometimes the taste speaks louder than the calories!
4 aubergines, sliced diagonally
Plain flour, mixed with little water to make batter, season with salt and pepper.
Spices (salt, turmeric, cumin powder, chilly powder, garam masala and amchoor powder)
Handful corn flakes crushed
Oil for frying
Slice the aubergines.
Add spices. Mix well.
Dip in prepared batter.
Roll in corn flakes.
Fry in oil.
Remove from the pan with a slotted spoon and set aside to drain on kitchen paper to remove any excess oil.
Serve hot with coriander chutney or ketchup.
Variation: You can dip the aubergine slices in seasoned gram flour/chickpea batter and fry until crisp.
I think I would like to try this with fish fillet too. Should work. Any ideas?
By the way, I just eyeballed the ingredients…! Sorry for not providing exact measurements!
(Inspired by www.foodfood.com)