Shallow Fried Eggplant with Tomato Chutney

Crispy, golden slices of shallow-fried eggplant paired with a tangy, spiced tomato chutney—this recipe is a delightful fusion of textures and flavors! Perfectly seasoned with a blend of turmeric, red chili powder, and rice flour, the eggplant slices are pan-fried to a satisfying crispness, making them an irresistible appetizer or side dish. The homemade tomato chutney, simmered with cumin, garlic, and a touch of sweetness, adds a vibrant, tangy contrast to the richness of the eggplant. Ready in under an hour, this vegetarian recipe is a quick and flavorful way to elevate any meal. Serve it as a starter, a main, or even a snack; it’s guaranteed to please!

Nutriscore Rating: 77/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 4

Ingredients

• 2 medium-sized Eggplant
• 1 teaspoon Salt
• 0.5 teaspoon Turmeric powder
• 0.5 teaspoon Red chili powder
• 4 tablespoons Rice flour
• 4 tablespoons Vegetable oil
• 4 medium-sized Tomatoes
• 1 medium-sized Onion
• 3 cloves Garlic cloves
• 1 teaspoon (finely grated) Ginger
• 1 small (optional) Green chili
• 0.5 teaspoon Cumin seeds
• 1 teaspoon Sugar
• 1 teaspoon (for chutney) Salt
• 2 tablespoons (chopped) Cilantro
• 1 tablespoon (for chutney) Vegetable oil

Directions

Step 1

Wash the eggplants and slice them into 1/4-inch thick rounds. Sprinkle the slices with 1 teaspoon of salt and set aside for 10 minutes to release excess moisture.

Step 2

While the eggplants rest, prepare the tomato chutney. Finely chop the onion and dice the tomatoes. Mince the garlic and green chili, and grate the ginger.

Step 3

Heat 1 tablespoon of vegetable oil in a pan over medium heat. Add cumin seeds and let them sizzle for 30 seconds.

Step 4

Add the chopped onion and sauté until translucent, about 3-4 minutes. Add the garlic, ginger, and green chili (if using) and cook for another minute.

Step 5

Stir in the tomatoes, salt, and sugar. Reduce the heat to low and cook until the tomatoes break down and the mixture thickens into a chutney-like consistency, about 10-12 minutes. Stir occasionally to prevent sticking.

Step 6

Remove the chutney from heat and garnish with chopped cilantro. Set aside.

Step 7

Pat the eggplant slices dry with a paper towel to remove surface moisture. In a shallow dish, combine rice flour, turmeric powder, and red chili powder.

Step 8

Dredge each eggplant slice in the flour mixture, ensuring both sides are evenly coated.

Step 9

Heat 4 tablespoons of vegetable oil in a wide skillet over medium heat. Shallow fry the eggplant slices in batches, cooking for 3-4 minutes per side until golden brown and crisp. Add more oil if needed between batches.

Step 10

Place the fried eggplant slices on a plate lined with paper towels to blot excess oil.

Step 11

Serve the shallow-fried eggplant warm with a side of freshly prepared tomato chutney.

Nutrition Facts

Serving size	(1716.5g)

Amount per serving	% Daily Value*
Calories	1166.7

Total Fat 70.0g	0%
Saturated Fat 10.0g	0%
Polyunsaturated Fat 43.2g
Cholesterol 0mg	0%
Sodium 5919.1mg	0%
Total Carbohydrate 135.3g	0%
Dietary Fiber 39.9g	0%
Total Sugars 59.7g
Protein 20.4g	0%

Vitamin D 0IU	0%
Calcium 221.4mg	0%
Iron 6.4mg	0%
Potassium 3846.3mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 50.3%

Protein: 6.5%

Carbs: 43.2%