Shallow Fried Eggplant With Tomato Chutney
Eggplant is believed to have originated in India and is widely used in Indian cuisine.
This is vegan and gluten free recipe. Dish can be prepared in 40 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 14.
Ingredients
- 500 gram Eggplant
- 300 gram Tomatoes
- 100 gram Onion
- 2 clove Garlic
- 1 inch Ginger
- 2 piece Green Chili
- 2 tablespoon Cilantro
- 1 tablespoon Lemon Juice
- 1 teaspoon Turmeric Powder
- 1 teaspoon Red Chili Powder
- 1 teaspoon Coriander Powder
- 1 teaspoon Cumin Powder
- 1 teaspoon Salt
- 4 tablespoon Oil
Instructions
- Slice the eggplant into round pieces.
- Sprinkle salt on both sides of the eggplant slices and let them rest for 10 minutes.
- Meanwhile, prepare the tomato chutney by blending tomatoes, onion, garlic, ginger, green chili, cilantro, lemon juice, turmeric powder, red chili powder, coriander powder, cumin powder, and salt in a blender.
- Heat oil in a pan and shallow fry the eggplant slices until they turn golden brown on both sides.
- Serve the shallow fried eggplant with tomato chutney on the side.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 180kcal
- % Daily Value *
- Total Fat 10g16%
- Total Carbohydrate 20g7%
- Sugars 10g
- Protein 3g6%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.