Simple pan fried eggplant recipe that is quick and easy to make at home within 15 minutes. It is made with eggplant also known as brinjal or aubergine marinated with simple spices, coated with rava (semolina), and pan-fried until crispy and golden. Serve these crispy eggplant slices with rice and dal as a side dish for a complete meal.
Prep Time10 minutesmins
Cook Time10 minutesmins
Total Time20 minutesmins
Course: Side Dish
Cuisine: Indian
Servings: 4people
Calories: 190kcal
Author: Preeti
Equipment
1 Plate
1 small bowl or plate
1 Frying pan or tawa or skillet
Ingredients
For marinating eggplant (brinjal) slices
1big eggplant (brinjal)(250 grams) cut into roundels.
1-2teaspoonred chili powderadd as per taste
½teaspoonturmeric powder
1teaspoongaram masala powder
2teaspooncoriander powder
salt to taste
2teaspoonginger-garlic paste
1teaspoonlemon juice
For the coating
½cuprava or soojisemolina
½teaspoonred chili powder
¼teaspoonturmeric
a pinch of salt
For panfrying the eggplant slices
3-4tablespoonoil
Instructions
Preparations
Rinse eggplant. Discard the crown. Slice it into thick roundels with ½ centimeter thickness. Soak it in water as it often turn discolored fast.
Marinate the eggplant slices
Take a small plate or bowl, combine 1-2 teaspoon red chili powder (add as per taste),½ teaspoon turmeric powder,1 teaspoon garam masala powder,2 teaspoon coriander powder, salt to taste,2 teaspoon ginger-garlic paste, 1 teaspoon lemon juice.
Add 1-2 teaspoon of water and combine to make a thick paste with spreadable consistency. You can taste the masala at this stage and adjust salt and other spices as per taste.
Remove the eggplant slices from water and keep them on a plate. Make sure to drain off the excess water. You can use a kitchen tissue to dry them. rwise the masala will not stick properly to it.
Take the eggplant (brinjal) slices one by one and apply a thin layer of spice mixture on top, bottom and sides of the eggplant
For the crispy coating
In a plate combine ½ cup rava or sooji (semolina), ½ teaspoon red chili powder, ¼ teaspoon turmeric and a pinch of salt.
Adding spices to it is optional. But it gives nice color and adds flavor to the coating.
Now coat the slices one by one with spiced rava or semolina. Keep it aisde.
Making pan fried eggplant recipe
Heat 3-4 teaspoon of oil in a pan or tawa over medium heat.
Place 3-4 eggplant (brinjal) slices over it depending on the size of the pan. Do not overcrowd the pan.
Cook on one side until crisp and golden. Drizzle 1-2 teaspoon of oil on top.
Now flip and cook on the other side until crisp and golden on low to medium heat. You can add more oil as required. Make sure the slices are cooked.
You can prick the slice with the tip of knife or fork on the side to check. If it pricks easily it is cooked.
Remove and serve immediately as a side dish with rice and dal.
Video
Notes
Cut the eggplant slices in the same size so they are cooked evenly. Do not cut it too thick or thin as it will not get cooked properly.
Drizzle some oil on top while cooking. It keeps the slices nice and moist.
You can prick it with the tip of a knife or fork on the side to check whether the eggplant slices are cooked or not. If it pricks easily it is cooked.
If the brinjal slices are not cooked but are golden in color then reduce the heat to low and fry until cooked.
These crisp fried eggplant slices have to be served immediately. After some time they will lose their crispiness and become soft and soggy.