Eggplant Cutlets-Cook Smart

Ingredients list for Eggplant Cutlets-Cook Smart

• 2 Medium long eggplants
• to taste Salt
• to shallow fry Oil
• 1 Medium onion finely chopped
• 1 tablespoon Schezwan sauce
• 100 grams Chicken mince
• 1/2 cup Refined flour (maida)
• 1/2 cup White sesame seeds (safed til)
• for garnish Fresh coriander sprigs

Method

1. Cut the eggplants into ¼ inch thick roundels, place them on a plate, sprinkle salt and set aside.
2. Heat sufficient oil in a non-stick pan.
3. Mix onion, Schezwan chutney and minced chicken in a bowl.
4. Take 1 cup water in a bowl. Spread refined flour and sesame seeds on two separate plates.
5. Coat each eggplant roundel with refined flour. Dampen your hands in water and spread a portion of minced chicken mixture on each eggplant roundel. Roll the chicken covered side in sesame seeds.
6. Place these eggplant roundels, chicken covered side facing down, in the hot oil and shallow-fry on medium heat till the underside is golden. Turn them over, cover and cook till the chicken is fully done. Drain on absorbent paper.
7. Arrange them on a serving plate and serve hot garnished with coriander sprigs.