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Are you on a diet? Then stop reading and go eat a carrot stick instead! Or do you want to taste the most devilishly delicious thing since putting butter on a poptart? In that case allow me to introduce to you… spicy fried eggplant.
I’ve made cooking, and more specifically healthy, gluten-free cooking my hobby, so recently when I came home from work to find little more than eggplant in the fridge I started googling recipes.
In fact, having only just discovered the virtues of rice flour (click here for my recipe for left-over porridge cookies with rice flour ) I decided to google “rice flour eggplant”. The first recipes I found were for eggplant fries, but as that required at least 2 hours of soaking, I moved onto “Begun Bhaja”. The recipe looked quick and easy enough, and I had some of the ingredients, so I thought I’d give it a try.
Following a few recipe tweaks (due to lacking ingredients), the resulting dish, what I shall call “fried spicy eggplant”, was delicious. Only problem? The oil. Now I wasn’t born yesterday so I did already know that eggplants absorb oil, I just had no idea how much. Eggplant is natures sponge. I tried to lightly grease the pan with a small amount of coconut oil and that did not work, what did work was lots and lots of oil. So much oil that I will never cook this recipe again, and will have to politely decline any future opportunities to eat fried eggplant.
But gosh they were good!!! So if that hasn’t put you off, here’s how it’s done!
- 1 large purple eggplant
- 1 cup of rice flour
- 1 teaspoon of powdered cumin
- 1 teaspoon of curry powder
- 1/2 teaspoon of cayenne pepper
- 1/4 teaspoon of salt
- A lot of oil – just have a bottle handy. Best to use coconut oil, but to be honest I ended up using vegetable oil
- Chop the eggplant into thin rounds, about 1/2cm thick
- Put the eggplant into cold salted water to soak for about 10 minutes
- Mix the spices together (not the rice flour)
- Dry the eggplant with paper towel
- Coat the eggplant rounds with the spice mix
- Leave to marinade for about 10 minutes
- Pour the rice flour on a plate
- Heat about a cm of oil in a pan on a high heat.
- Dip the eggplant rounds in the rice flour. Dust off the excess and start frying!
- As you’re frying you’ll notice the eggplant soaking up the oil faster than you can say heart attack. Unfortunately the only thing to do is keep topping it up. I tried not doing that and it just didn’t work.
- Fry the eggplant on both sides until golden brown and crispy.
- Take out of the pan and place on kitchen towel. You can dab them on both sides with kitchen towel to try and get out as much of the oil as possible.
- Eat while they’re still hot and before you decide it’s a really bad idea!
Oh and for those of you still wondering about the ‘butter on a poptart’ reference, it’s from Family Guy. Watch the video below and all will be revealed!