Description
A healthier and seasonal version of a favorite Indian appetizer.
Ingredients
Scale
- 2 tablespoons oil
- 1 Japanese eggplant, sliced 1/4 inch thick
- 1 egg
- 2 heaping tablespoons of Greek yogurt
- 1/4 teaspoon chili powder (depending on how hot you like it)
- 1/3 teaspoon cumin powder
- 1 tablespoon parsley, chopped
- 3/4 cup Panko or other bread crumbs
- 1/2 cup chickpea flour
- half small head of Romaine lettuce, roughly torn
- 3 tablespoons olive oil
- 1 tablespoon sherry vinegar
- salt and pepper to taste
Instructions
- Slice eggplant into 1/4 inch discs.
- Place on a plate and sprinkle with salt.
- Let the eggplant sit for a half hour. The eggplant will have given off some water.
- Wipe the water and salt off of the eggplant when it’s time.
- In a bowl, beat the egg.
- Mix in the Greek yogurt, chili powder, cumin powder, parsley and salt.
- Line a plate with the bread crumbs.
- Line another plate with the chickpea flour.
- Put the eggplants in the plate with the chickpea flour and coat them all with the flour.
- In a non-stick fry pan, heat oil under medium heat.
- While the oil is heating, take each eggplant piece one at a time and dip them in the batter, then the bread crumbs and then place them in the hot oil. Try to do this as quick as possible so they all cook for the same amount of time.
- Turn the heat to between medium and medium-low.
- Cook the eggplant until browned on one side and then flip them over (4-5 minutes) to cook on the other side (3-4 minutes). If they start cooking too fast on the outside, just turn the heat down and cover them with a lid.
- When cooked, place the eggplant in a bowl lined with a paper towel.
- Assemble greens in a bowl or plate and lightly toss with olive oil, sherry vinegar, salt, pepper (Depending you may have some dressing left).
- Place eggplant fritters on top and serve.
- If you have any dressing left, you can drizzle a little on top.
- Prep Time: 30 mins
- Cook Time: 15 mins