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This is a recipe of Roasted Eggplant in 3 ways. There are a few simple steps to roast it amazingly and it tastes great. The perfect healthy low carb side dish/ appetizer. It is perfectly salty, caramelized, versatile and super snacks. I used sliced eggplant with some basic seasonings. But I know that not everything is available in one store, some spices can be purchased at Indian grocery stores.
This recipe can be used as a side dish or a super attractive appetizer. I have roasted it in 3 ways here, so at the end you can share your opinion which is your favorite? I’m a big fan of eggplant and so is my family. All you need to do is follow a simple step-by-step recipe, drizzle the slices with a generous amount of olive oil and season accordingly with assorted options such as eggs, Indian masala or dipped in chickpea batter. The choice is yours!
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Hope you LOVE this roasted (shallow-fried) eggplant.
Let’s jump to the recipe,
Yield – 1 large eggplant
Timing – 20 minutes
Prep time – 10 minutes
Total- 30 minutes
Main Ingredients:
Eggplant- 1 large, sliced
Salt- ½ tsp
Olive oil for shallow fry
Eggplant with egg ingredients:
Egg- 1 no.
A pinch of chili powder
A pinch of pepper powder
Salt to taste
Masala Eggplant ingredients:
Turmeric powder- ½ tsp
Red chili powder- ½ tsp
Pepper powder- 1/3 tsp
Garam masala- ¼ tsp
Coriander powder- ½ tsp
Salt to taste
Black salt- ¼ tsp
Garlic powder- ½ tsp
Cumin powder- 1/3 tsp
Olive oil- 1 tbsp
Chickpeas Eggplant ingredients:
Chickpea’s flour- 2 tbsp
Salt to taste
Turmeric powder- ¼ tsp
Red chili powder- ¼ tsp
Pepper powder- ¼ tsp
Garlic powder- ¼ tsp
Water as required
Method-
Slice an eggplant (aubergine) about ½ inch thicker as shown in the video. Take a bowl, put sliced eggplant, sprinkle with salt, mix well. Keep aside for 5 minutes. It is simply a marinated method to keep the sliced pieces a little salty. “Don’t leave the marination process on for more than 5-10 minutes, otherwise it will soften from inside, spoil and breakdown easily”.
Now, prepare the 3 batters.
Eggplant with egg
Take a mixing bowl. Add egg, salt, pepper powder, and red chili powder (optional). Whisk well. Now the egg batter is ready to use, set aside.
Take one slice of the prepared eggplant. Dip in the egg batter and place it on a heated griddle (pan) that is already greased. Sprinkle a little oil and roast it on both sides until well cooked. In the same way shallow-fry or roast some more slices. Serve hot.
Masala eggplant
Take a mixing bowl. Add turmeric powder, red chili powder, pepper powder, garam masala, salt to taste, black salt, garlic powder, cumin powder and olive oil, mix all together. Now the masala batter is ready to use, set it aside.
Take one slice of prepared eggplant. Dip the masala in the batter and place it on a heated griddle (pan) that is already greased. Sprinkle a little oil and roast it from both sides until well cooked. In the same way, shallow-fry, or roast some more sliced. Serve hot.
Chickpea’s eggplant
Take a mixing bowl. Add chickpeas flour, turmeric powder, red chili powder, pepper powder, salt to taste, and garlic powder, mix well. Now the chickpeas batter is ready to use, set aside.
Take one slice of prepared eggplant. Dip in the chickpeas batter and place on a heated griddle (pan) that is already greased. Sprinkle a little oil and roast it from both sides until well cooked. In the same way, shallow-fry, or roast some more sliced in same way. Serve hot.
Note- You can bake your favorite vegetables in the same way. The thinner the slices, the crisper the edges and the shorter the baking time. Slice the eggplant 1/2 inch thick (or slightly less). Storage- Leftover eggplant can be stored in the refrigerator in an airtight container for up to 3 days. Leftover marinated eggplant (a mixture of eggplant and salt) can’t be stored. Better to be cooked quickly. Otherwise, salt makes the eggplant extra soft and spoils later.
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