Sliced Eggplant Fry with Roasted Peanuts Sesame Seeds Masala Spice! Wow, what a mouthful name! Like I mentioned in one of my earlier posts, it is easier to cook (or clean afterwards), but it is very hard to name a dish especially when there are so many variations to making a simple dish like an eggplant fry…
To make this awesome dish, first you need to make my awesome Roasted Peanuts Sesame Seeds Masala Spice powder. This instant spice powder mix only takes a few mins to make, and can also be made in large quantities and stored in the fridge for about a month.
The mildly sweet tasting big Italian eggplants with soft interior taste best with this recipe, but you can try with other eggplant varieties as well. This crispy fry dish goes very well with dal and rice, chapathi or you can even make a sandwich out of it.
Sliced Eggplant Fry with Roasted Peanuts Sesame Seeds Masala Spice
An easy to make crispy and tasty eggplant fry spiced up with roasted peanuts and sesame seeds masala powder
Ingredients
- 1 Italian eggplant
- Roasted Peanuts Sesame Seeds Masala Spice Powder Refer website
- Oil
Instructions
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Prepare the Roasted Peanuts Sesame Seeds Masala Spice Powder (link on my the blog, or search for recipe in my website).
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This dish tastes better when made with the big Italian eggplant, but you can also try with other eggplant varieties. Wash and cut the eggplant into quarter inch thick slices.
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Spread the Roasted Peanuts Sesame Seeds Masala Spice Powder on a plate, and one by one, press (and apply) the masala powder on both sides of the eggplant slices. Don't worry if the masala powder does not stick too much to the eggplant, you can always sprinkle some extra powder while frying them on the pan.
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Take a wide pan and apply oil and when hot, spread out the eggplant slices, drizzle some extra oil, sprinkle some water, and cover and cook in medium heat for about 3 minutes. The eggplant slices will cook in the steam generated from its own moisture and also from the sprinkled water and start to soften a bit. Sprinkling water is not necessary but aids with the speedier cooking of the eggplant and also helps to avoid burning or blackening of the spice powder. Make sure you cook this dish in medium heat, high heat can burn the masala.
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Open the pan, flip the pieces, drizzle some more oil, and cover and cook for about 2 more minutes.
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Continue flipping and cooking on both sides until the eggplant slices are evenly browned on both sides.
Hello, my name is Senthil. I am a passionate food blogger from Houston, Texas. This is my online kitchen, and I will be cooking delicious recipes for you, provide kitchen tips that I have learned over the years, and share personal stories and fond memories around food. Keep checking out for new stuff!
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