Crispy Spicy Eggplant Recipe

Name: Crispy Spicy Eggplant
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

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.

132

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 large eggplant, sliced, 1 cup chickpea flour, 1 cup fine semolina, 1 teaspoon cumin powder, and more.

Yes, Crispy Spicy Eggplant falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Crispy Spicy Eggplant

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