20 minutes
A crispy and flavorful eggplant dish infused with aromatic spices and a zesty lemon finish.
cups
Fenugreek Seeds, whole
each
Fennel Seeds, whole
teaspoons
Cumin Seeds, whole
teaspoons
Black Onion Seeds, whole
teaspoons
Eggplants, small oval, 3-4 inches long
each
to taste
Black Pepper, freshly ground
to taste
Cayenne Pepper, optional
0 dash
tablespoons
1. Heat the oil
Start by heating 1.5 to 2 inches of vegetable oil in a wok, karhai, or skillet over medium heat.
2. Measure spices
While the oil warms up, measure out the fenugreek seeds, fennel seeds, cumin seeds, and black onion seeds.
3. Prepare eggplants
Wash the eggplants thoroughly and pat them dry with a clean towel. Slice each eggplant lengthwise into thin slices, about 0.125 to 0.167 inch thick.
4. Add spices to oil
Once the oil is hot, add the measured spices to the oil. You’ll know the oil is ready when the spices start to change color or pop, which should take about 5 to 10 seconds.
5. Fry eggplants
Quickly add the sliced eggplants to the oil. Fry them until they turn a beautiful golden brown, which should take just a few minutes. The sizzling sound and the golden hue are your cues that the eggplants are becoming perfectly crispy.
6. Drain and season eggplants
Use a slotted spoon to remove the fried eggplants from the oil and drain them on paper towels to absorb excess oil. Immediately sprinkle the hot eggplants with salt, freshly ground black pepper, and a dash of cayenne pepper if you like a bit of heat. Finally, drizzle the lemon juice over the eggplants to add a zesty finish.
As mentioned, tofu, chicken, or fish can be used in place of eggplant.
If you typically use a standard combination of flour, breadcrumbs, and spices like paprika and garlic powder for the crispy coating, consider switching to panko breadcrumbs for extra crunch and incorporating different spices such as za'atar, sumac, or a Cajun spice blend for a different flavor profile.
Take inspiration from global cuisines. For an Indian twist, use a garam masala spice blend in the breading. For a Mediterranean touch, add olives, capers, and a sprinkle of sumac on top. For an Asian flair, serve with a side of sweet chili sauce or a soy-ginger glaze.
Use za'atar and cumin in the breading and serve with tahini sauce.
Incorporate garam masala into the breading and serve with a mint chutney.
Generously salt the sliced eggplant and let it sit for 30 minutes to an hour to draw out excess moisture and bitterness, aiding in achieving a crispy texture.
Ensure the oil is at an optimal temperature of 350-375°F (177-190°C) with a thermometer for even cooking without greasiness or burning.
Thoroughly rinse salted eggplant slices under cold water and pat them completely dry to remove as much moisture as possible for maximum crispiness.
Fry the eggplant in batches to prevent overcrowding, which can lead to steam and lack of crispiness.
Use a mix of flour, beaten eggs, and breadcrumbs seasoned with smoked paprika, garlic powder, and cumin for a flavorful and crisp coating.
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