Crunchy Aubergine Sanjeev Kapoor Khazana

Crunchy aubergine is a dish that typically consists of eggplant that are breaded and fried until crispy. The eggplant may be seasoned with salt, pepper, and other spices before being breaded and fried. They are often served as a side dish or as an appetizer, and can be eaten plain or with a dipping sauce.

CRUNCHY AUBERGINE

Ingredients

2 medium brinjals (aubergine / baingan)
1 cup refined flour (maida)
Salt to taste
Crushed black peppercorns to taste
1 tsp castor sugar
tsp smoked paprika
Panko bread crumbs as required
1 tsp red chilli flakes
1 tbsp chopped fresh parsley leaves + for garnish
Corn flour as required
Tomato ketchup for serving
Mayonnaise for serving

Method

1. Vertically cut the brinjal into half and make multiple vertical slits on each half while keeping the stem intact. Transfer them into a bowl.
2. Apply salt on each side of brinjals and set aside for 5 minutes.
3. Take refined flour in a large bowl, add salt, crushed black peppercorn, castor sugar, smoked paprika and cup water and mix till a thick smooth batter is formed.
4. Spread panko bread crumbs on a plate, add red chili flakes and parsley and mix well.
5. Spread corn flour on another plate, and place each brinjal on it and coat well from all sides. Dip each coated brinjal into the batter and cover with the panko mixture.
6. Heat sufficient oil in a kadai, gently slide in the brinjals a few at a time and deep fry till golden brown and crisp. Drain on an absorbent paper.
7. Arrange the crunchy aubergine on a serving plate, garnish with chopped parsley. Serve hot with tomato ketchup and mayonnaise.

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