Author Notes
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
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Ingredients
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16
slices of eggplant, 0.5 cm/0.2 inches thick
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4-5 tablespoons
all-purpose flour or rice flour (for gluten-free)
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salt to taste
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oil for deep-frying
Directions
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Whisk the flour with enough water to make a runny batter. Season with salt.
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Heat oil until shimmering.
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Dip eggplant slices in the batter until well coated. Slide carefully into the oil.
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Fry until golden brown. Drain on kitchen paper and serve hot.
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