Shallow Fried Eggplant with Tomato Chutney
Crispy, golden slices of shallow-fried eggplant paired with a tangy, spiced tomato chutney—this recipe is a delightful fusion of textures and flavors! Perfectly seasoned with a blend of turmeric, red chili powder, and rice flour, the eggplant slices are pan-fried to a satisfying crispness, making them an irresistible appetizer or side dish. The homemade tomato chutney, simmered with cumin, garlic, and a touch of sweetness, adds a vibrant, tangy contrast to the richness of the eggplant. Ready in under an hour, this vegetarian recipe is a quick and flavorful way to elevate any meal. Serve it as a starter, a main, or even a snack; it’s guaranteed to please!
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Recipe Information
Ingredients
- 2 medium-sized Eggplant
- 1 teaspoon Salt
- 0.5 teaspoon Turmeric powder
- 0.5 teaspoon Red chili powder
- 4 tablespoons Rice flour
- 4 tablespoons Vegetable oil
- 4 medium-sized Tomatoes
- 1 medium-sized Onion
- 3 cloves Garlic cloves
- 1 teaspoon (finely grated) Ginger
- 1 small (optional) Green chili
- 0.5 teaspoon Cumin seeds
- 1 teaspoon Sugar
- 1 teaspoon (for chutney) Salt
- 2 tablespoons (chopped) Cilantro
- 1 tablespoon (for chutney) Vegetable oil
Instructions
Wash the eggplants and slice them into 1/4-inch thick rounds. Sprinkle the slices with 1 teaspoon of salt and set aside for 10 minutes to release excess moisture.
While the eggplants rest, prepare the tomato chutney. Finely chop the onion and dice the tomatoes. Mince the garlic and green chili, and grate the ginger.
Heat 1 tablespoon of vegetable oil in a pan over medium heat. Add cumin seeds and let them sizzle for 30 seconds.
Add the chopped onion and sauté until translucent, about 3-4 minutes. Add the garlic, ginger, and green chili (if using) and cook for another minute.
Stir in the tomatoes, salt, and sugar. Reduce the heat to low and cook until the tomatoes break down and the mixture thickens into a chutney-like consistency, about 10-12 minutes. Stir occasionally to prevent sticking.
Remove the chutney from heat and garnish with chopped cilantro. Set aside.
Pat the eggplant slices dry with a paper towel to remove surface moisture. In a shallow dish, combine rice flour, turmeric powder, and red chili powder.
Dredge each eggplant slice in the flour mixture, ensuring both sides are evenly coated.
Heat 4 tablespoons of vegetable oil in a wide skillet over medium heat. Shallow fry the eggplant slices in batches, cooking for 3-4 minutes per side until golden brown and crisp. Add more oil if needed between batches.
Place the fried eggplant slices on a plate lined with paper towels to blot excess oil.
Serve the shallow-fried eggplant warm with a side of freshly prepared tomato chutney.
Nutrition Facts
Calories |
1167 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 70.0 g | 90% | |
| Saturated Fat | 10.0 g | 50% | |
| Polyunsaturated Fat | 43.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5919 mg | 257% | |
| Total Carbohydrate | 135.3 g | 49% | |
| Dietary Fiber | 39.9 g | 142% | |
| Total Sugars | 59.7 g | ||
| Protein | 20.4 g | 41% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 221 mg | 17% | |
| Iron | 6.4 mg | 36% | |
| Potassium | 3846 mg | 82% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
