Crispy aubergine is a dish that generally consists of eggplant that are breaded and fried till crispy. The eggplant might be skilled with salt, pepper, and other spices before being breaded and fried. They are often served as a side meal or as an appetiser, and can be consumed plain or with a dipping sauce.

CRUNCHY AUBERGINE

Active ingredients

2 medium brinjals (aubergine/ baingan).
1 cup refined flour (maida).
Salt to taste.
Crushed black peppercorns to taste.
1 tsp castor sugar.
1/2 tsp smoked paprika.
Panko bread crumbs as needed.
1 tsp red chilli flakes.
1 tbsp sliced fresh parsley leaves + for garnish.
Corn flour as required.
Tomato ketchup for serving.
Mayonnaise for serving.

Approach.

1. Vertically cut the brinjal into half and make several vertical slits on each half while keeping the stem intact. Transfer them into a bowl.
2. Apply salt on each side of brinjals and reserved for 5 minutes.
3. Take fine-tuned flour in a large bowl, include salt, crushed black peppercorn, castor sugar, smoked paprika and 3/4 cup water and mix till a thick smooth batter is formed.
4. Spread panko bread crumbs on a plate, include red chili flakes and parsley and blend well.
5. Spread corn flour on another plate, and place each brinjal on it and coat well from all sides. Dip each layered brinjal into the batter and cover with the panko mixture.
6. Heat sufficient oil in a kadai, gently slide in the brinjals a few at a time and deep fry till golden brown and crisp. Drain pipes on an absorbent paper.
7. Organize the crunchy aubergine on a serving plate, garnish with chopped parsley. Serve hot with tomato ketchup and mayo.

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