How to make Fried Eggplant -

Eggplant shells stuffed with spicy mixture and deep fried.

Sanjeev Kapoor

This recipe is from the book Best of Chinese Cooking.

Main Ingredients : Eggplants/ brinjals (बैंगन), Soya granules (सोया ग्रैन्यूल्ज़)

Cuisine : Fusion

Course : Snacks and Starters

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You can also find more Snacks and Starters recipes like Crispy Aloo Pakoras Makki Paneer Pakora Chocolate Pancake Amritsari Fish

Fried Eggplant

Fried Eggplant Recipe Card

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Hindi: anda
You should always stack your fridge with at least a dozen of them. Why? Handiest food to have around! Kids are hungry? Make some egg sandwiches. Guests come in, make an egg curry or egg biryani. You are hungry? Poach an egg and have it topped with stir fried veggies – perfect protein source for the body! Check the freshness – keep a raw egg in a bowl of water. Fresh eggs will stay at the bottom while stale eggs stand on end or float.

Prep Time : 31-40 minutes

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Fried Eggplant Recipe

  • Eggplants/ brinjals 4 medium

  • Soya granules 1/2 cup

  • Oil 2 tablespoons

  • Salt to taste

  • Chilli oil 2 tablespoons

  • Garlic finely chopped 2-3 cloves

  • Green chilli seeded and finely chopped 1

  • Spring onions finely chopped 2

  • Soy sauce 2 tablespoons

  • MSG 1/2 teaspoon

  • Refined flour (maida) 6 tablespoons

  • Cornflour/ corn starch 3/4 cup

  • Eggs 2

  • Salt to taste

  • Oil to deep fry

Method

Step 1

Preheat oven to 180°C. Cut the eggplants lengthways. Sprinkle some salt and leave aside for ten minutes. Drain, wash and make criss cross slits on the inside of the eggplants. Brush a little oil and bake in the preheated oven for fifteen to twenty minutes or until the eggplants are cooked. Remove from the oven and cool.

Step 2

Soak soya granules in two cups of hot water for twenty minutes. Drain and squeeze out extra water. Scoop eggplants with a spoon without tearing the skin. Chop scooped out portion and set aside. Heat chilli oil in a wok or a pan, add garlic and stir fry for half a minute. Add green chilli and spring onions and cook for a minute on medium heat.

Step 3

Add soya granules, chopped eggplant, soy sauce, MSG and salt. Stir fry for two to three minutes or until the moisture has evaporated. Divide the mixture into eight equal portions and stuff the eggplant shells. Dust them with flour and set aside. Mix cornflour, eggs, salt and whisk to make a smooth and thick batter. Heat sufficient oil in a flat pan, dip stuffed eggplant in the cornflour batter and shallow fry on medium heat for two to three minutes or until crisp and golden brown turning once carefully. Drain on absorbent paper and serve hot.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.