Spiced Eggplant with Mango Chutney Recipe
Ingredients
| Medium-size eggplant (1 to 1 1/4 pounds) | ||
| Ground cumin | 1 1/2 Teaspoon | |
| Cayenne pepper | 1/2 Teaspoon | |
| Ground black pepper | 1/4 Teaspoon | |
| 2 tablespoons all-purpose flour, approximately | ||
| 1/2 cup light vegetable oil, approximately | ||
| 4-ounce jar mango chutney | ||
Directions
GETTING READY
1) Wash eggplant thoroughly and pat dry. Cut the ends and chop eggplant crosswise into 1/2 inch slices.
2) If using radishes, wash and keep aside. Leave the roots and leaves intact.
MAKING
3) Take a clean large bowl and put slices eggplants in it. Drizzle cayenne, black pepper, and cumin on the slices and toss well to coat.
4) Take two heavy duty skillets and place them on high heat.
5) Take about 2 tablespoons of flour and drizzle it on the eggplant slices. Toss to coat evenly.
6) Now, put 1/4 cup of oil into each skillet. Place the eggplant slices in a single layer in both the skillets and allow the slices to fry for about 4-5 minutes on each side. Add more oil if necessary.
SERVING
7) Place the eggplant slices in four dinner plates and spoon some chutney over them. Serve hot, garnished with radishes, if desired.
1) Wash eggplant thoroughly and pat dry. Cut the ends and chop eggplant crosswise into 1/2 inch slices.
2) If using radishes, wash and keep aside. Leave the roots and leaves intact.
MAKING
3) Take a clean large bowl and put slices eggplants in it. Drizzle cayenne, black pepper, and cumin on the slices and toss well to coat.
4) Take two heavy duty skillets and place them on high heat.
5) Take about 2 tablespoons of flour and drizzle it on the eggplant slices. Toss to coat evenly.
6) Now, put 1/4 cup of oil into each skillet. Place the eggplant slices in a single layer in both the skillets and allow the slices to fry for about 4-5 minutes on each side. Add more oil if necessary.
SERVING
7) Place the eggplant slices in four dinner plates and spoon some chutney over them. Serve hot, garnished with radishes, if desired.
Chef
