An eggplant is something I don't include in my diet on a regular basis. When I was growing up my mom used to make these eggplant crispies and I used to love it. That was her trick to include an eggplant in our diet.
Some facts about an eggplant:
Picture Courtesy: www.vegparadise.com
- In India, eggplant is called brinjal.
- Eggplant does not have much of vitamins but it does have nutritional value to it. Eggplant is low in calories and sodium and does provide lots of minerals.
- Eggplant also contains phytochemical monoterpene that helps in preventing growth of cancer cell.
- The skin of an eggplant is high in dietary fibre which is ideal for weight loss.
Check these out if you want to be friends with eggplant..:)
Coming back to eggplant crispies-:
It's a very simple dish, and you will be surprised how tasty it would turn out. They would have a nice crunch on outside with a bite to the the eggplant inside.
Here is what you will need:
Eggplant slices about 1/4inch of thickness- 7-8 slices
Canola oil- 2-3 tablespoon for shallow frying
1/2 cup Chick pea flour
1/4 cup Rice flour
Cumin powder- about 1 teaspoon
Turmeric Powder- 1 pinch
Amchur powder - 1 pinch
Chilly powder to taste
salt to taste
- Before you start on the mixing all the dry ingredients, place the eggplant slices in to salted water for about 5-7 minutes.
- Mix all the dry ingredients in a bowl.
- Heat the griddle on a stove top on a medium flame.
- Give a little shake to the the eggplant slices to get rid of excess water and then give them a bath in the mixture.
- Coat them from both the sides with the mixture and shake off any of the excess.
- Spray some oil on the hot griddle, and place the eggplant on the griddle keeping the heat medium/ medium to high. The eggplant should cook slowly, giving a little brown color on both sides.
- Flip on to other side in about 2 minutes.
- Add more oil if you want them to be more crispy.
- Remove from the griddle and serve.
These eggplant crispies are so good that you can serve them by themselves!