Pan Fried Eggplant | Baingan Bhaja
No fail spiced pan fried eggplant or aubergine for a delicious appetizer, side, or snack!
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Ingredients
Spice mixture:
- 1 tablespoon all purpose flour plain flour
- ½ teaspoon ground turmeric
- 1 teaspoon red chili powder
- Salt to taste
Eggplant fry:
- 1 large eggplant or aubergine cut into 1 and ½ cm thick slices
- 1 tablespoon salt
- 1 tablespoon vegetable oil
Instructions
- To make the spice mixture, combine together flour, ground turmeric, and red chili powder in a small bowl. Season with salt. Set aside.
- Place eggplants in a platter or a flat work surface. Sprinkle with 1 tablespoon salt. Set aside for 10 minutes.
- Using a paper towel, wipe off excess moisture from the slices.
- Coat eggplants with the spice mixture. Set aside.
- Heat oil in a frying pan or skillet and add eggplant slices.
- Cook for about 2-3 minutes or until crisp and light brown.
- Flip and cook the other side for about 1-2 minutes or until browned.
- Fry in batches if needed.
Video
Notes
- Traditionally, mustard oil is used in this recipe, but I have opted for vegetable oil
- You can substitute all purpose or plain flour with gram flour (besan or chickpea flour) for gluten free version
Nutrition
Serving: 1g | Calories: 142kcal | Carbohydrates: 28g | Protein: 3g | Fat: 4g | Polyunsaturated Fat: 3g | Sodium: 1754mg | Fiber: 8g | Sugar: 10g