Royal® Chakki Atta Fried Eggplant with Tomato Mint Relish
25 Minutes
Indian/Indian Fusion
Serves: 2-4
Here’s a new way to relish freshly fried eggplant: Royal® Chakki Atta Fried Eggplant with Tomato Mint Relish!
Ingredients
For the relish:
2 medium tomatoes, seeded and finely diced
1 shallot, finely diced
1/4 cup fresh mint leaves, thinly sliced
1 Tablespoon sugar
2 Tablespoons apple cider vinegar
1/4 teaspoon salt
For the eggplant:
1 1/2 cups Royal® Chakki Atta, divided
1/4 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon sumac
1 egg
1 large eggplant cut into 1/2” thick rounds
1/2 cup GrapeOla Grapeseed Oil
Preparation
- In a small-medium bowl, combine tomatoes, shallot, mint, sugar, vinegar and salt.
- Stir, then cover and set aside.
- Set 1/2 cup of the Chakki Atta aside on a plate or in a shallow bowl.
- Combine remaining flour with salt, pepper, and sumac.
- Whisk together and set on a plate or in a shallow bowl.
- Whisk egg and place in a shallow bowl.
- This will create a dredging station.
- Coat the eggplant slices first in the plain Chakki Atta, coating both sides.
- Repeat with the egg, then the seasoned Chakki Atta (each slice should be coated o each side in all three things).
- Continue until all of the eggplant is coated.
- Set coated slices aside on a plate.
- Heat 1/2 cup oil in a medium saute pan over medium-high heat.
- Once the oil is hot, begin adding eggplant.
- It is ready if it sizzles when you add a slice of eggplant.
- Cook slices on each side for 2-3 minutes until the coating is golden brown, being careful not to burn them.
- Reduce the heat if the oil is smoking or if the eggplant is getting too dark.
- Drain the slices over paper towels on a plate..
- Serve eggplant hot or at room temperature with the fresh tomato mint relish.
