Ingredients
- 1-2 eggplants (baingan)
- 1 teaspoon salt
- Water (for soaking)
- 2 pinch of salt
- 2 pinch of chili powder
- 2 eggs, beaten
- 1/2 cup breadcrumbs
- 2 tablespoons white sesame seeds
- 1 tablespoon coriander leaves, chopped
- Oil for frying
Step 1
Cut 1-2 eggplants into 1/4-inch thick round slices. Transfer the slices to a large bowl, add water and 1 teaspoon salt, and mix well. Let it rest for at least 20 minutes or until the eggplant slices are slightly softened.
Step 2
Drain the water and pat dry the eggplant slices using paper towels to remove excess moisture.
Step 3
Transfer the eggplant slices to a plate or bowl. Sprinkle 2 pinch of salt and 2 pinch of chili powder evenly over the slices. Coat the slices well with the spice mixture.
Step 4
In a bowl, mix together breadcrumbs, white sesame seeds, and chopped coriander leaves.
Step 5
Dip each seasoned eggplant slice in the beaten eggs, coating both sides evenly, then coat in the breadcrumb mixture, pressing the crumbs gently onto the eggplant to adhere.
Step 6
Heat oil in a frying pan over medium-low heat. Fry the coated eggplant slices until golden brown, about 3-4 minutes on each side.
Step 7
Drain excess oil on paper towels and serve hot with your favorite chutney or sauce.
