Eggplant Fry
By: Helen Pitlick
Published: Thursday, January 14, 2010 - 1:25pm

Ingredients




2 smalls eggplants (long ones)
3 tablespoons rice
salt, to taste
1/4 teaspoon red chile powder
seasoning (optional)
1/4 teaspoon turmeric (optional)
3 tablespoons olive oil

Preparation

1 Slice eggplants into round shapes. Small eggplants make nice round sizes, hence preferred. 2 In a blender grind the rice very well to form a uniform powder; a few unground grains are ok. Coat eggplant slices with turmeric, salt, ground rice, and seasoning. Coat the slices well with olive oil.  The eggplant slices should be very well coated with the rice powder. 3 Heat oil in a frying pan, add the eggplant, fry on high for a minute and reduce the flame. Fry on low heat, until brown. Frying on low heat saves oil and makes the eggplant crispy. Serve with sauce.

About


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.