Shallow Fried Eggplant With Tomato Chutney

Total Time: 1 hr 30 mins Preparation Time: 30 mins Cook Time: 1 hr

Ingredients

• Servings: 6
• 4 tomatoes (diced)
• 1 teaspoon peanut oil
• 1/2 cup onion (diced)
• 1 garlic clove (minced)
• 2 teaspoons ginger (minced)
• 1 chili (green, diced)
• 1/2 teaspoon turmeric
• 3/4 teaspoon paprika
• 1/2 teaspoon fennel seed (crushed)
• 1/4 cup vegetable stock
• 1 eggplant (medium size)
• salt, as needed
• 1 egg
• 1/2 cup milk
• 3 teaspoons turmeric (powder)
• 1/2 teaspoon chili powder
• 1 teaspoon paprika
• 1/2 teaspoon ginger (powder)
• 3/4 cup panko breadcrumbs (plain)
• peanut oil (for frying)

Recipe

• 1 tomato chutney -.
• 2 in a skillet, add 1 teaspoon peanut oil and saute onions on medium low heat for 8 minutes allowing them to lightly brown.
• 3 add garlic, minced ginger, fennel seeds, paprika and turmeric and saute for an additional 2-3 minutes, stirring them constantly. (do not let burn).
• 4 add tomatoes, chili and vegetable stock and simmer for 20-30 minutes.
• 5 remove from heat.
• 6 shallow fried eggplant -.
• 7 peel and slice eggplant, and place on a paper towel or parchment paper and sprinkle each slice with salt.
• 8 allow to sit for 15 - 20 minutes.
• 9 use paper towel to blot our extra moisture from each slice.
• 10 use two shallow bowls and place egg and milk in one and mix thoroughly.
• 11 in the second bowl, add bread crumbs, 3 teaspoons of turmeric powder, chili powder, paprika, ground ginger and mix together thoroughly.
• 12 in deep sturdy skillet add about an half inch deep of peanut oil for frying.
• 13 dip each slice of eggplant into the egg mixture and then into the bread crumb mixture and then fry until golden brown.
• 14 drain excess oil off each slice by placing on a paper towel.
• 15 warm up tomato chutney and serve with the eggplant.
• 16 enjoy!