Eggplant Cutlet W/chili Oil & Yogurt Recipe
Crispy eggplant cutlets drizzled with spicy chili oil and served alongside a cool, creamy yogurt dip for a perfect balance of flavors.
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Ingredients
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Main Ingredients
Method
Preparation Steps
- 1
Prepare the Eggplant
Slice the eggplant into thick rounds, about 1/2 inch thick. Sprinkle salt on both sides and let it rest for about 30 minutes to draw out moisture.
- 2
Make the Batter
In a mixing bowl, combine chickpea flour, minced garlic, cumin powder, coriander powder, salt, and black pepper. Gradually add water to form a thick batter.
- 3
Rinse and Dry Eggplant
Rinse the salted eggplant slices under cold water to remove excess salt. Pat them dry with a paper towel.
- 4
Coat the Eggplant
Dip each eggplant slice into the batter, ensuring they are well-coated.
- 5
Fry the Cutlets
In a frying pan, heat oil over medium heat. Fry the eggplant cutlets in batches until golden brown and crispy, about 3-4 minutes on each side.
- 6
Prepare the Yogurt Sauce
In a small bowl, mix yogurt with chopped fresh cilantro and a pinch of salt to taste.
- 7
