Best 2 Fried Eggplant With Chickpeas And Mint Chutney Recipes
Embark on a culinary journey to discover the tantalizing flavors of India with our exquisite Fried Eggplant with Chickpeas and Mint Chutney recipe. This delightful dish, a harmonious blend of textures and flavors, features tender eggplant slices enveloped in a crispy coating, paired with savory chickpeas in a rich and flavorful sauce. Prepare to tantalize your taste buds with the refreshing Mint Chutney, a vibrant condiment that adds a burst of herbaceousness to each bite. Our detailed, step-by-step guide ensures that you can easily recreate this restaurant-quality dish in the comfort of your own kitchen. Get ready to impress your family and friends with this authentic Indian delicacy. Additionally, we present a collection of equally enticing recipes, including the traditional Gujarati Kadhi, a tangy and creamy yogurt-based dish that pairs perfectly with rice or flatbread. Explore the vibrant flavors of Punjabi Chole Bhature, where fluffy bhature bread complements a flavorful chickpea curry. Indulge in the aromatic Hyderabadi Biryani, a layered rice dish with tender meat and fragrant spices. Don't forget to try our Madras Curry, a classic South Indian dish that combines aromatic spices with coconut milk for a rich and velvety sauce. Each recipe is carefully crafted to provide an authentic and delightful culinary experience.
Here are our top 2 tried and tested recipes!
CRISPY EGGPLANT AND CHICKPEAS
Provided by Trisha Yearwood
Categories side-dish
Time 50m
Yield 4 to 6 servings
Number Of Ingredients 7
Steps:
- Slice the eggplant into 1/4-inch rounds. Slice the rounds into quarters, so that you have wedge-shaped eggplant pieces. Lay the slices on a sheet pan covered in paper towels. Sprinkle the eggplant with salt and let sit while you are preparing the chickpeas.
- Heat some oil, coming about halfway up the side of a large cast-iron skillet over medium-high heat, until the oil is 350 degrees F. Line a baking sheet with a cooling rack and paper towels.
- Mix the garam masala, cumin, granulated garlic and 1/2 teaspoon salt in a small bowl. Sprinkle 1 teaspoon of the mixture over the chickpeas and toss until coated. Carefully lower the chickpeas into the oil using a slotted spoon. Fry, stirring frequently, until they are deep brown and crispy, 5 to 6 minutes. Remove the chickpeas to the paper towel-lined baking sheet. Sprinkle with another tablespoon of the spice mixture and some salt.
- Transfer the eggplant slices to a dry paper towel and dab until very dry. Sprinkle the eggplant on both sides with the remaining spice mixture. Add the eggplant to the oil in batches, only adding a few at a time. Fry the eggplant, flipping and turning frequently until they are a deep golden brown and crispy on the edges, 5 to 6 minutes.
- Serve the eggplant chips and crispy chickpeas warm or at room temperature.
EASY FRIED EGGPLANT
An easy and quick way to prepare eggplant, and tasty too! I serve it with sliced fresh tomatoes, fresh green beans and bread and butter. An inexpensive meal from my childhood and still a favorite!
Provided by WALLEN
Categories Fruits and Vegetables Vegetables Eggplant
Time 35m
Yield 4
Number Of Ingredients 4
Steps:
- Heat oil in a large skillet over medium-high heat. Dip eggplant slices in egg, then in crumbs, and place in hot oil. Fry 2 to 3 minutes on each side, or until golden brown. Drain on paper towels.
Nutrition Facts : Calories 357.1 calories, Carbohydrate 45.8 g, Cholesterol 139.5 mg, Fat 13.8 g, Fiber 5.1 g, Protein 13 g, SaturatedFat 2.4 g, Sodium 451 mg, Sugar 7.3 g
Tips:
- Choose the right eggplant: Look for small, firm eggplants with smooth, unblemished skin. Avoid large, overripe eggplants, as they can be bitter and have a tough texture.
- Slice the eggplant evenly: This will help them cook evenly. If the slices are too thick, they will not cook through properly and may become mushy. If they are too thin, they will burn easily.
- Soak the eggplant slices in salted water: This will help to remove some of the bitterness from the eggplant. Be sure to rinse the slices thoroughly before cooking.
- Use a good quality oil for frying: A high-heat oil, such as canola or grapeseed oil, is best. Olive oil can also be used, but it has a lower smoke point and may burn if the heat is too high.
- Fry the eggplant slices in batches: Do not overcrowd the pan, or the eggplant will not cook evenly. Fry the slices in batches until they are golden brown and cooked through.
- Drain the eggplant slices on paper towels: This will help to remove any excess oil.
- Serve the eggplant slices immediately: They are best enjoyed hot and crispy. However, you can also store them in an airtight container in the refrigerator for up to 3 days.
Conclusion:
Fried eggplant with chickpeas and mint chutney is a delicious and easy-to-make dish that is perfect for a summer meal. The eggplant is crispy and flavorful, the chickpeas are hearty and filling, and the mint chutney is refreshing and tangy. This dish is also a good source of protein, fiber, and vitamins. So next time you are looking for a quick and easy meal, give this recipe a try. You won't be disappointed!
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
