Course: Side Dish
Serves: 3-4
Difficulty Level: Moderate

Ingredients

  • 2 medium eggplants (about 1.5 lb), sliced thinly
  • 4 tbsp baigan masala Add to Cart
  • 1 cup gram flour
  • Oil for frying
  • 1 tsp salt (for soaking)
  • Water (for soaking)

Directions

  1. Add salt to the water and soak the eggplant slices for 20 minutes.
  2. Combine gram flour and baigan masala, adjusting for taste.
  3. Remove the eggplant slices from the water and once dry coat them with the gram flour mixture.
  4. Lay them in a single layer on parchment paper and let it set for 10 minutes.
  5. Heat oil in a non-stick pan and fry the slices until golden brown on both sides while adjusting the heat so they do not burn. 
  6. Transfer to paper towels to absorb excess oil.
  7.  Serve with yogurt or mint chutney.

Note: This dish can be made with either Authentic Indian Spice Blends or Expedition Spice Blend’s Baigan Masala. Always taste the gram flour mixture for seasoning before frying.
Indian cooking is about intuition, not precision—so feel free to adjust the spices as needed.