Aubergine or eggplant tends to absorb a lot of oil. Coating the slices in a thin batter prevents this and turns them creamy inside the crispy outer layer. This is the Bengali's favorite way to eat eggplant. —The Minimalist Indian
slices of eggplant, 0.5 cm/0.2 inches thick
all-purpose flour or rice flour (for gluten-free)
salt to taste
oil for deep-frying
In This Recipe
Whisk the flour with enough water to make a runny batter. Season with salt.
Heat oil until shimmering.
Dip eggplant slices in the batter until well coated. Slide carefully into the oil.
Fry until golden brown. Drain on kitchen paper and serve hot.