Shallow Fried Eggplant With Tomato Chutney Recipe

Name: Shallow Fried Eggplant With Tomato Chutney
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 tomatoes (diced); 1 teaspoon peanut oil; 1/2 cup onion (diced); 1 garlic clove (minced); 2 teaspoons ginger (minced); 1 chili (green, diced); 1/2 teaspoon turmeric; 3/4 teaspoon paprika; 1/2 teaspoon fennel seed (crushed); 1/4 cup vegetable stock; 1 eggplant (medium size); salt, as needed; 1 egg; 1/2 cup milk; 3 teaspoons turmeric (powder); 1/2 teaspoon chili powder; 1 teaspoon paprika; 1/2 teaspoon ginger (powder); 3/4 cup panko breadcrumbs (plain); peanut oil (for frying)

Servings: persons

4 tomatoes (diced)
1 teaspoon peanut oil
1/2 cup onion (diced)
1 garlic clove (minced)
2 teaspoons ginger (minced)
1 chili (green, diced)
1/2 teaspoon turmeric
3/4 teaspoon paprika
1/2 teaspoon fennel seed (crushed)
1/4 cup vegetable stock
1 eggplant (medium size)
salt, as needed
1 egg
1/2 cup milk
3 teaspoons turmeric (powder)
1/2 teaspoon chili powder
1 teaspoon paprika
1/2 teaspoon ginger (powder)
3/4 cup panko breadcrumbs (plain)
peanut oil (for frying)

1
Tomato Chutney -.
2
In a skillet, add 1 teaspoon peanut oil and saute onions on medium low heat for 8 minutes allowing them to lightly brown.
3
Add garlic, minced ginger, fennel seeds, paprika and turmeric and saute for an additional 2-3 minutes, stirring them constantly. (Do not let burn).
4
Add tomatoes, chili and vegetable stock and simmer for 20-30 minutes.
5
Remove from heat.
6
Shallow Fried Eggplant -.
7
Peel and slice eggplant, and place on a paper towel or parchment paper and sprinkle each slice with salt.
8
Allow to sit for 15 - 20 minutes.
9
Use paper towel to blot our extra moisture from each slice.
10
Use two shallow bowls and place egg and milk in one and mix thoroughly.
11
In the second bowl, add bread crumbs, 3 teaspoons of turmeric powder, chili powder, paprika, ground ginger and mix together thoroughly.
12
In deep sturdy skillet add about an half inch deep of peanut oil for frying.
13
Dip each slice of eggplant into the egg mixture and then into the bread crumb mixture and then fry until golden brown.
14
Drain excess oil off each slice by placing on a paper towel.
15
Warm up tomato chutney and serve with the eggplant.
16
Enjoy!

225

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.

How did you like this recipe?

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

You need 20 ingredients. The key ingredients include: 4 tomatoes (diced), 1 teaspoon peanut oil, 1/2 cup onion (diced), 1 garlic clove (minced), and more.

Yes, Shallow Fried Eggplant With Tomato Chutney falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Shallow Fried Eggplant With Tomato Chutney

How did you like this recipe?

Frequently Asked Questions