Eggplant Fry
This is a good party appetizer dish. You may replace eggplant with zucchini, squash, pumpkin or any other similar vegetable of your choice. Season with anything of your choice, e. g. curry powder. Turmeric and chile powder seasoning are optional. However, turmeric is recommended since it helps as a binder along with the oil.
Total Steps
3
Ingredients
7
Tools Needed
2
Ingredients
- 3 tablespoons <a href="/food/NLPYVN22/olive-oil">olive oil</a>
- 0.25 teaspoon <a href="/food/GRZ7TGK4/turmeric">turmeric</a> (optional)
- 0 seasoning (optional)
- 0.25 teaspoon red chile powder
- 0 <a href="/food/7WDLGSY7/salt">salt</a>, to taste
- 3 tablespoons <a href="/food/VD3PPBPB/rice">rice</a>
- 2 small <a href="/food/BXN8GL8V/eggplant">eggplants</a> (long ones)
Instructions
Step 1
<a href="/technique/3JDX2Q84/slice">Slice</a> eggplants into round shapes. Small eggplants make nice round sizes, hence preferred.
Step 2
In a <a href="/technique/S6W4FR7F/blender">blender</a> <a href="/technique/5YGQYH5K/grind">grind</a> the rice very well to form a uniform powder; a few unground grains are ok. <a href="/technique/6BTCX64M/coat">Coat</a> eggplant <a href="/technique/3JDX2Q84/slice">slices</a> with turmeric, <a href="/technique/DPSVTKVY/salt">salt</a>, <a href="/technique/5YGQYH5K/ground">ground</a> rice, and <a href="/technique/MYJ2HRB7/seasoning">seasoning.</a> <a href="/technique/6BTCX64M/coat">Coat</a> the <a href="/technique/3JDX2Q84/slice">slices</a> well with olive oil. The eggplant <a href="/technique/3JDX2Q84/slice">slices</a> should be very well <a href="/technique/6BTCX64M/coated">coated</a> with the rice powder.
Step 3
<a href="/technique/XZFHRHHF/heat">Heat</a> oil in a <a href="/technique/NZ2LK8CC/frying">frying</a> pan, add the eggplant, <a href="/technique/NZ2LK8CC/fry">fry</a> on high for a minute and <a href="/technique/H3TYV2MZ/reduce">reduce</a> the <a href="/technique/3J4YNDT6/flame">flame.</a> <a href="/technique/NZ2LK8CC/fry">Fry</a> on low <a href="/technique/XZFHRHHF/heat">heat</a>, until <a href="/technique/D434P8MH/brown">brown.</a> <a href="/technique/NZ2LK8CC/frying">Frying</a> on low <a href="/technique/XZFHRHHF/heat">heat</a> saves oil and makes the eggplant crispy. <a href="/technique/Y6MVNCHX/serve">Serve</a> with sauce.