Best Shallow Fried Eggplant With Tomato Chutney Recipes

FRIED EGGPLANT WITH CHICKPEAS AND MINT CHUTNEY

Fried Eggplant With Chickpeas and Mint Chutney image

In this gently spiced vegetable dish, baby eggplant slices are first fried until golden, then braised with chickpeas, tomatoes and garam masala until soft, velvety and richly flavored. A quickly made fresh mint chutney adds a complex, herbal, spicy note thanks to the jalapeño in the mix. Serve this over rice or with flatbread as a main course, or on the side of grilled meats or fish.

Provided by Melissa Clark

Categories dinner, vegetables, main course, side dish

Time 45m

Yield 2 to 3 servings as a main course, 4 to 6 as a side dish

Number Of Ingredients 19

Ingredients

2 pounds baby or small Italian eggplant, sliced into 1/4-inch-thick rounds
Fine sea salt, as needed
3 to 4 tablespoons extra-virgin olive oil, more as needed
1 large white onion, halved and thinly sliced
2 garlic cloves, minced
1 1/2 teaspoons garam masala
1/2 teaspoon sweet paprika
1/4 teaspoon black pepper
1/8 teaspoon cayenne
1 pound ripe tomatoes, chopped (about 2 cups)
1 3/4 cups (one 15-ounce can) cooked chickpeas, drained and rinsed if canned
1 cup mint leaves
1 cup cilantro leaves and tender stems
1 serrano or jalapeño pepper, seeded and roughly chopped
1 scallion, cut into 1-inch lengths
1 garlic clove, roughly chopped
2 teaspoons lemon juice, more to taste
1/4 teaspoon fine sea salt, more to taste
Plain yogurt, for serving (optional)

Steps:

Season eggplant slices all over with salt. Heat a large skillet over medium-high heat, then add 1 tablespoon olive oil and heat until it thins out in the pan. Add enough eggplant slices to fit in one layer without overlapping. Cook until the bottoms are browned, then flip and continue to cook until well browned and soft, 3 to 5 minutes per side. Add more oil if needed. Transfer cooked eggplant to a plate lined with paper towels, and repeat with more oil and eggplant until all the eggplant is cooked. Taste eggplant and add more salt if necessary.
Heat another tablespoon of oil in pan, then add the onions. Cook until softened and golden, about 4 minutes. Add garlic and cook until fragrant, 1 to 2 minutes longer. Add spices and cook for 1 minute, then add tomatoes, chickpeas and 2 tablespoons water.
Partly cover the pan and let the mixture simmer until tomatoes start to break down, 10 to 15 minutes. Add eggplant to the pan and cook for another 5 to 10 minutes, until sauce thickens.
While the eggplant cooks, combine all the ingredients for the chutney in a blender with 2 tablespoons water. Blend until puréed, about 1 minute. Taste and add more lemon juice or salt, or both, if needed.
Serve the eggplant topped with the chutney and yogurt if you like.

Nutrition Facts : @context http, Calories 512, UnsaturatedFat 16 grams, Carbohydrate 71 grams, Fat 21 grams, Fiber 25 grams, Protein 19 grams, SaturatedFat 3 grams, Sodium 1541 milligrams, Sugar 23 grams

SHALLOW FRIED EGGPLANT WITH TOMATO CHUTNEY

Shallow Fried Eggplant With Tomato Chutney image

This is a Bengali recipe out of a culinary school learning packet at ACCC. I have added approximate times, and rewritten the directions to make them clearer. I have not tried it, but my DD indicated that she liked it.

Provided by AcadiaTwo

Categories Lunch/Snacks

Time 1h30m

Yield 6 serving(s)

Number Of Ingredients 20

Ingredients

4 tomatoes (diced)
1 teaspoon peanut oil
1/2 cup onion (diced)
1 garlic clove (minced)
2 teaspoons ginger (minced)
1 chili (green, diced)
1/2 teaspoon turmeric
3/4 teaspoon paprika
1/2 teaspoon fennel seed (crushed)
1/4 cup vegetable stock
1 eggplant (medium size)
salt, as needed
1 egg
1/2 cup milk
3 teaspoons turmeric (powder)
1/2 teaspoon chili powder
1 teaspoon paprika
1/2 teaspoon ginger (powder)
3/4 cup panko breadcrumbs (plain)
peanut oil (for frying)

Steps:

Tomato Chutney -.
In a skillet, add 1 teaspoon peanut oil and saute onions on medium low heat for 8 minutes allowing them to lightly brown.
Add garlic, minced ginger, fennel seeds, paprika and turmeric and saute for an additional 2-3 minutes, stirring them constantly. (Do not let burn).
Add tomatoes, chili and vegetable stock and simmer for 20-30 minutes.
Remove from heat.
Shallow Fried Eggplant -.
Peel and slice eggplant, and place on a paper towel or parchment paper and sprinkle each slice with salt.
Allow to sit for 15 - 20 minutes.
Use paper towel to blot our extra moisture from each slice.
Use two shallow bowls and place egg and milk in one and mix thoroughly.
In the second bowl, add bread crumbs, 3 teaspoons of turmeric powder, chili powder, paprika, ground ginger and mix together thoroughly.
In deep sturdy skillet add about an half inch deep of peanut oil for frying.
Dip each slice of eggplant into the egg mixture and then into the bread crumb mixture and then fry until golden brown.
Drain excess oil off each slice by placing on a paper towel.
Warm up tomato chutney and serve with the eggplant.
Enjoy!