Sunday, December 8, 2013

Eggplant Chips

Whenever I find a shiny, fresh and firm eggplant I buy it to make eggplant chips. We enjoy the chips more than any other preparation made form eggplant. I usually serve this with koshimbir and poli.

The next time you find an eggplant that looks like this

You will need
1 eggplant
1 cup besan
1 tsp. chili powder
1/2 tsp. turmeric powder
salt to taste

In a mixing bowl add the besan, chili powder, turmeric powder and salt. Mix well and leave aide.

Slice the eggplant into 1/4 inch thick slices.

Place a slice of eggplant in the besan and let it coat the side. Now turn it over and coat the other side. Repeat for all the slices. Keep aside for 15 minutes. The juices of the eggplant will moisten the besan. Adding liquid to the besan leaves a watery mess.

Heat a pan with a few drops of olive oil. Place about 4 chips on the pan and let them brown. Turn over and let them brown on the other side.

Take the chips out of the pan and place on a paper towel to drain. Repeat for all the chips. Serve hot.

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