Eggplant Cutlets

Ingredients list for Eggplant Cutlets

• 2 medium Thin Long Eggplants
• 100 grams Minced Chicken
• for shallow frying Oil
• to taste Salt
• 1 tablespoon Schezwan chutney
• 1/2 cup Refined flour (maida)
• 1 medium Onion finely chopped
• 1/2 cup White sesame seeds (safed til)
• for garnishing Sprigs of fresh coriander

Method

1. Heat oil in a non-stick pan.
2. Cut the eggplants into roundels, place them on a plate, sprinkle salt and set aside.
3. Mix onions, 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 in sesame seeds.
6. Shallow-fry in hot oil till the underside is done. Turn them over and cook till the chicken is fully done. Drain on absorbent paper.
7. Arrange on a serving plate and serve hot garnished with coriander sprigs.

Nutrition Info