Golden Eggplant Aubergine Rounds Food

CRISPY EGGPLANT (AUBERGINE) FINGERS

Steps:

• Peel eggplant, cut into finger-size strips.
• Combine next 5 ingredients, stir well.
• Roll eggplant strips in breadcrumb mixture, dip in egg mixture, and roll again in breadcrumbs.
• Fry in hot oil 375 degrees until golden brown.
• Drain on paper towels.
• Serve with your favorite warm marinara sauce.

GOAN SPICED AUBERGINES

Steps:

• Place the aubergine rounds on a sheet pan lined with paper towels, and sprinkle with salt. Cover the aubergine with paper towels, and place a heavy skillet over it to press out the excess moisture. Set the pan aside for 30 minutes, and then quickly rinse the aubergine rounds, and pat dry.
• Place the gram flour, rice flour, chile powder, ground cumin, ground coriander, and mango powder into a bowl. Season the mixture with salt, to taste.
• Gradually add the cold water in a thin stream, whisking continuously to form a batter with the consistency of single cream.
• In a large heavy-bottomed saucepan, pour enough oil to fill the pan about a third of the way. Heat over medium heat until a deep-frying thermometer inserted in the oil reaches 360 degrees F or until a breadcrumb sizzles and turns brown when dropped into it.
• Dip the aubergine rounds into the batter one by one and carefully lower them into the hot oil in batches. Fry for 2 to 3 minutes on each side, or until crisp and golden-brown on both sides, and completely cooked through. Remove the aubergine rounds from the oil with a slotted spoon, and set aside to drain on a sheet pan lined with paper towels. Keep warm on a hot plate. Repeat the process with the remaining aubergines.
• Heat 1 tablespoon of the oil in a separate frying pan over a medium heat. When the oil is hot, add the curry leaves, if using, and fry for 1 to 2 minutes, or until crisp. Remove the leaves from the pan with a slotted spoon, and set aside on a sheet pan lined with paper towels, and then sprinkle with a pinch of salt.
• To serve, divide the spiced aubergines among six serving plates and garnish with the curry leaves.

GOLDEN EGGPLANT (AUBERGINE) ROUNDS

Steps:

• In shallow bowl, mix crumbs with parmesan cheese.
• Put dressing in another bowl.
• Dip eggplant slices in dressing, then into crumbs.
• Put in a single layer on sprayed baking sheet.
• Bake at 450* for 15 minutes, until golden brown.
• Turn rounds once while baking.

BASIL EGGPLANT (AUBERGINE) - PUD MAKUA YOW

Steps:

• Peel eggplant if desired.
• Slice the eggplant into irregular shapes for easy turning while cooking.
• When it is sliced into rounds it makes it difficult to flip around the pan.
• Heat a pan or wok to medium high.
• Add oil, chili peppers and garlic.
• Stir until the garlic is toasted slightly.
• Add eggplant and stir.
• Add a cup of water and cover the pan.
• Keep the lid closed until the eggplant is cooked, about 5 minutes.
• Almost all of the water should be evaporated.
• Continue to cook if eggplant is not done to your liking.
• Add fish sauce and sugar.
• Stir.
• Add basil and quickly stir.
• Remove from heat and serve.

ZUCCHINI ROUNDS

Steps:

• Stir together dry ingredients.
• Stir in beaten eggs until moist.
• Fold in zucchini.
• Melt oleo in skillet over medium heat.
• Use 2 Tablespoons mix for each round. Fry 2-3 minutes on each side until golden brown.
• Adding 1/2 cup grated carrot makes it even more delicious.
• This is optional too, but I added grated onions and hot peppers to my mix.