Cravings: Eggplant Crispies

Tuesday, July 7, 2009

Eggplant Crispies

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

Dry Ingredients:-

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.