Friday, February 3, 2012

Garlic-Eggplant Fry

   The specialty of  this recipe is the combination of garlic and dried chillies with eggplant. The garlic has its own aroma with a spicy and sweet taste. Marinating the American eggplants help to infuse the real flavor from garlic and red pepper flakes. The addition of oil acts as the binding agent so that they mix well and easily applied on the surface of eggplant.


1 medium Eggplant
olive oil for frying
4 dried red chillies
4-5 cloves of garlic
salt as required


1. Cut the eggplant in the middle. Then cut them in to 1/2 inch longitudinal slices.  
2.Grind the red chillies in to flakes. Use the girdle to grind red chilly flakes, garlic with 1-2 tbsp of oil.

3.Marinate the eggplant  with the ground paste. Sprinkle some salt.
2. In the preheated oil, add the eggplant pieces to the pan. Shallow fry both the sides till it turns golden brown.

3.Transfer to the plate. Serve as an appetizer or enjoy with rice and dhal.

1 comment:

  1. Try covering the eggplants with batter before you fry them, it'll add a whole new level.

    You can use flour or coconut dust or a mix of the two, if it's not sticky enough you can always use an oil based brushing or even coconut milk.



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