Ingredients
- 1-2 eggplants (baingan)
- 1 teaspoon salt
- Water (for soaking)
- 2 pinch of salt
- 2 pinch of chili powder
- 2 eggs, beaten
- 1/2 cup breadcrumbs
- 2 tablespoons white sesame seeds
- 1 tablespoon coriander leaves, chopped
- Oil for frying
Why This Dish Is A Crowd Favorite
Kitchen Tricks
- Pat the slices dry before coating to help the batter stick better.
- Fry or bake until golden brown for the best crunch.
Step 1
Slice 1-2 eggplants into rounds about 1/4 inch thick. Toss them in a big bowl with water and a teaspoon of salt. Let them soak for at least 20 minutes until they soften a bit.
Step 2
Drain the eggplant slices and pat them dry with paper towels to get rid of any extra moisture.
Step 3
Place the slices in a bowl or on a plate, then sprinkle a couple of pinches of salt and chili powder over them. Give them a good toss so the spices stick evenly.
Step 4
In another bowl, mix together some breadcrumbs, white sesame seeds, and chopped coriander leaves.
Step 5
Dip each spiced eggplant slice into beaten eggs, making sure both sides are coated, then press them into the breadcrumb mix so they’re nicely covered.
Step 6
Heat some oil in a frying pan over medium-low heat, then fry the eggplant slices until they turn golden and crispy, about 3-4 minutes per side.
Step 7
Drain the fried slices on paper towels to soak up extra oil, then serve them warm with your favorite chutney or dipping sauce.
