Deep Fried Spicy Eggplant
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4 servings
  • Baby eggplant/aubergine – 4 to 5
  • Curry powder – 2 tsp
  • Red chilli powder – ½ tsp
  • Sunflower/vegetable oil for deep frying
  • Salt to taste
  • Mint leaves – ½ cup
  • Lemon wedges – 2 to 3
  1. Thinly slice the eggplants and place in a bowl. Sprinkle with the curry powder and salt and toss them to coat evenly.
  2. Heat sunflower or vegetable oil in a deep frying pan and let it become smoking hot. Once hot, deep fry the sliced aubergine in batches for about 2 to 3 minutes or until crisp and golden. Take them out and place on an absorbent kitchen towel.
  3. Once all the eggplant slices are fried, transfer them all to a large serving plate, scatter over the chopped fresh mint leaves and sprinkle the chilli powder. Serve hot with lemon wedges on the side.
Recipe by Flavor Quotient at