Shallow Fried Eggplant With Tomato Chutney

May 25, 2023May 25, 20230 0
Shallow Fried Eggplant With Tomato Chutney, a healthy and flavorful Indian dish
in Vegetarian

Prep

20 min

Cook

30 min

Ready In

50 min

Level

Easy

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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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 )

Nutrision Information

Servings Per Recipe
4
Calories
232
Sugar
7g
Fat
15g
Shallow Fried Eggplant with Tomato Chutney is a flavorful and healthy Indian dish that combines crispy eggplant with a tangy tomato chutney. This dish is traditionally served as an appetizer, but it also makes a great side dish with rice or naan. The process of shallow-frying the eggplant slices instead of deep-frying makes it a healthier option while still retaining its crispy texture. A perfect meal for vegetarian enthusiasts or anyone who wants to enjoy a unique fusion of flavors and health benefits.

Instructions

1.To make the tomato chutney, heat peanut oil in a pan and add diced onions, minced garlic, minced ginger, diced green chili and crushed fennel seeds.
2.Once the onion becomes soft, add diced tomatoes, turmeric, and paprika. Let the tomatoes cook until they become soft and pulpy.
3.Add vegetable stock and simmer until the chutney becomes thick. This should take about 5-10 minutes. Add salt to taste.
4.Slice eggplant into 1/4 inch rounds and sprinkle salt on both sides of each slice. Let them sit for about 10 minutes to release excess water. Then pat dry with a paper towel.
5.In a shallow dish, whisk eggs with milk, turmeric powder, chili powder, paprika, and ginger powder.
6.Put plain panko breadcrumbs in another dish. Dip each slice of eggplant in the egg mixture, coat with the breadcrumbs, and pat well.
7.In a skillet, heat peanut oil on medium heat. Once hot, add eggplant slices and cook until golden brown on each side.
8.Serve the shallow fried eggplant hot with tomato chutney on top.

PROS

A flavorful and healthy vegetarian dish with the option of gluten-free breadcrumbs.

Eggplant is a low-calorie vegetable that is high in fiber and antioxidants.

Tomatoes are rich in vitamins and minerals, especially vitamin C and potassium.

CONS

Eggplant can absorb a lot of oil, so shallow frying requires careful attention to prevent oily food.

Too much chili can make the dish too spicy for some people.

HEALTH & BENEFITS

Eggplant contains soluble fiber that helps to lower cholesterol levels and promote digestive health. It is also rich in antioxidants such as anthocyanins that help reduce inflammation in the body.
Tomatoes are a good source of vitamin C, which supports the immune system, and potassium, which helps regulate blood pressure.

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