Crispy Spicy Eggplant

Total Time: 20 mins Preparation Time: 20 mins

Ingredients

• Servings: 4
• 1 large eggplant, sliced
• 1 cup chickpea flour
• 1 cup fine semolina
• 1 teaspoon cumin powder
• 1 teaspoon coriander powder
• 1 teaspoon chili powder
• 2 teaspoons salt
• 2 teaspoons powdered sugar
• 1/2 teaspoon hing (asafoetida)
• 1/2 teaspoon turmeric powder

Recipe

• 1 slice the eggplant into thick slices and drop them in a large bowl of lightly salted water.
• 2 mix all the other ingredients and check the taste.
• 3 add more salt or spices if needed.
• 4 heat a skillet and coat it generously with oil.
• 5 thickly coat the eggplant slices one at a time in the besan mixture and place on the skillet.
• 6 shallow fry only 4 slices at a time.
• 7 cover the slices with a lid so the eggplant cooks through.
• 8 turn them over once and do not recover.
• 9 remove them, and place on a plate.
• 10 you can prepare them ahead and pop them into a moderate oven for 5 mins before serving.
• 11 garnish with chopped coriander and serve on a bed of crisp shredded cabbage leaves.