John Myers
Contents
show
Eggplant with Indian Touch
The perfect eggplant with indian touch recipe with a picture and simple step-by-step instructions.
- 1 Aubergine
- 0,5 tsp Turmeric, ground
- Salt
- Oil for frying
Prepare
- Cut the aubgergine into approx. 5 cm thick slices and soak in water for approx. 10 minutes. Then pour off the water and pat the slices dry with a kitchen roll.
Spice up
- Sprinkle both sides evenly with salt and turmeric, if necessary distribute / massage in the spices evenly with your fingers.
Grill
- Heat oil (not olive oil) in a pan and fry the aubergines on both sides over medium heat. The aubergines are done as soon as a knife can slide into the aubergine until buttery. It is advisable to place the aubergines on paper towels after frying so that excess oil is absorbed. Enjoy your meal! Chapati and dal go well with this.
Remarks
- The frying process is a bit laborious, as each slice should be in direct contact with the pan. If you cut the eggplant thinner, the roasting time will be shorter, but you will need more passes.
Facebook Comments