Crispy Eggplant Fry
Sliced eggplant tossed with spiced gram flour, then shallow-fried until golden and crunchy. Serve with lime and chili for a weeknight dinner that tastes like a street-food classic.
- Total time
- 20 min
- Servings
- 2
- Calories
- 220
- Protein
- 4g
Ingredients
- 1 whole eggplant, medium
- ½ cup gram flour (besan)
- ½ tsp red chili powder
- ¼ tsp turmeric powder
- 2 whole limes
- 3 tbsp neutral oil for frying
Instructions
- 1
Slice eggplant lengthwise into 1/4-inch-thick planks. Pat dry with a clean kitchen towel.
- 2
Mix gram flour, chili powder, turmeric, and a generous pinch of salt in a shallow bowl.
- 3
Coat each eggplant slice in the spiced flour, shaking off excess. Set aside on a plate.
- 4
Heat oil in a large skillet over medium-high until it shimmers, about 1 minute.
- 5
Fry eggplant in batches 3–4 minutes per side until golden brown and crispy. Don't overcrowd.
- 6
Transfer to a plate. Squeeze fresh lime juice over the top and serve hot.
Tools you’ll need
- cutting board
- sharp knife
- shallow bowl
- 12-inch skillet
- kitchen towel
- tongs or spatula
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