Aubergine Slices Fried or Grilled 2
Talae Baingan (Baingun Bhaja) 2
This is a quick side dish to make. Both my husband and I love aubergines cooked this way! They can be served as a snack, used as sandwich filling or served as part of an Indian meal/buffet. You can make them with simply sprinkled with Chat Masala. Serves 2.
Edited March 2016
1 large aubergine washed, wiped dry
1 tbsp. rice flour or chapatti flour or whole wheat flour or semolina. Rice flour gives the crispest results.
1/4 tsp. turmeric*
1/4 tsp. coarsely ground black pepper* or 1/4 tsp chilli powder*
Salt to taste*
Oil for shallow frying
Slice aubergine thickly, approximately 1/2 cm. thick. You can make round or long slice according to your preference.
Mix all spices and salt with the flour.
Place aubergine slices in a bowl and sprinkle flour-spice mix. Mix to coat all slices well. Leave for a few minutes.
Heat oil in a frying pan and fry aubergine slices until cooked on both sides and look crisp. Aubergine does absorb a lot of oil, but a lot of it is released back into the pan once cooked. Make sure that each slice is cooked well.
You can make them without the chapatti flour, but they will be less crisp. You can fry them as dark or as light as you want, but make sure that the aubergine is not uncooked/raw.
If you have an electric, non-stick sandwich maker or grill, you can make these slices with only a thin film of oil brushed on both sides of the grill.
*This method can be used to fry courgettes, green tomatoes and other vegetables.