Khasa Baigan Bhaji (eggplant-cheese Fritters) Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
1 large: Or 2 smaller eggplants, (about 2 lb. total), sliced crosswise 1/2" thick
1/2 cup: Chickpea flour plus 3 tbsp self-rising flour,
2 tbsp: Cornmeal,
Cayenne or paprika to taste,
1/4 tsp: Turmeric,
1/4 tsp: Salt,
3 tbsp: Fresh chopped coriander, basil or parsley
3 tbsp: Water,
6 ounce: Mozzarella, thinly sliced
1 1/4 cup: Fresh or dry breadcrumbs,
Vegetable oil or _ghee_ for frying,
2 Cloves: garlic, sliced, (optional--this is my addition)
Directions:
Salting time: 30 min. Prep and cooking: 30 min. Serves 4 to 6
Sprinkle eggplant slices liberally with salt and set aside 1/2 hr. for
excess water to drain off.
Combine flours, cornmeal, spices, herbs and salt with the water in a bowl
and whisk till smooth and the consistency of thick cream, adding water if
needed.
Rinse salt off eggplant and pat dry with paper towels. Pair up slices about
the same size. Trim cheese slices a tad smaller than eggplant rounds (a
biscuit or cookie cutter is handy.) Place 2 slices of cheese between each
pair of eggplant slices. Dip each sandwich in batter, lightly shake off
excess, dip in breadcrumbs & set aside (waxed paper is helpful). Make all
the sandwiches before beginning to fry.
Heat 1/2" oil or _ghee_ in a large skillet till hot but not smoking. If
desired, place garlic slices in the oil till it is very fragrant, then
remove them. Fry fritters 10-15 min. on each side till eggplant is
fork-tender. Drain and serve. I like this kind of thing with coleslaw or
tater salad if Im not feeling like making something authentic. You can
also top them with marinara sauce.
NOTE: The only slightly tricky thing about this dish is the heat; too hot
and the cheese leaks, but it has to be fairly hot to keep the fritters from
coming out oily. Just watch for beginnings of leakage.
Source: Yamuna Devis wonderful, near-encyclopedic LORD KRISHNAS CUISINE:
THE ART OF INDIAN VEGETARIAN COOKING
Posted to MM-Recipes Digest by "Rfm" on Sep 28, 98,
converted by MM_Buster v2.0l.
Source from luhu.jp
Sprinkle eggplant slices liberally with salt and set aside 1/2 hr. for
excess water to drain off.
Combine flours, cornmeal, spices, herbs and salt with the water in a bowl
and whisk till smooth and the consistency of thick cream, adding water if
needed.
Rinse salt off eggplant and pat dry with paper towels. Pair up slices about
the same size. Trim cheese slices a tad smaller than eggplant rounds (a
biscuit or cookie cutter is handy.) Place 2 slices of cheese between each
pair of eggplant slices. Dip each sandwich in batter, lightly shake off
excess, dip in breadcrumbs & set aside (waxed paper is helpful). Make all
the sandwiches before beginning to fry.
Heat 1/2" oil or _ghee_ in a large skillet till hot but not smoking. If
desired, place garlic slices in the oil till it is very fragrant, then
remove them. Fry fritters 10-15 min. on each side till eggplant is
fork-tender. Drain and serve. I like this kind of thing with coleslaw or
tater salad if Im not feeling like making something authentic. You can
also top them with marinara sauce.
NOTE: The only slightly tricky thing about this dish is the heat; too hot
and the cheese leaks, but it has to be fairly hot to keep the fritters from
coming out oily. Just watch for beginnings of leakage.
Source: Yamuna Devis wonderful, near-encyclopedic LORD KRISHNAS CUISINE:
THE ART OF INDIAN VEGETARIAN COOKING
Posted to MM-Recipes Digest by "Rfm"
converted by MM_Buster v2.0l.
Source from luhu.jp