Savory grilled eggplant or brinjal. If you're having a barbeque we recommend grilling these rounds rather than frying. They are delicious either fried or grilled!
INGREDIENTS (for 6 servings):
- 1/2 cup cornmeal
- 1/2 teaspoon chili powder
- 1/4 teaspoon dried oregano
- salt to taste
- 1 eggplant, sliced into 1/2 inch rounds
- 1 quart vegetable oil for frying
In a shallow dish, combine corn meal, chili powder, oregano and salt. Dredge each eggplant slice in this mixture until coated on both the sides. Shake off excess.
Heat a small layer of oil in a large skillet. When the oil is hot arrange a layer of the the eggplant rounds in the oil and fry uncovered for 2 to 3 minutes. Flip the rounds over fry until golden brown. Continue adding oil and frying the rounds until they are all fried. Serve either hot or cold.
We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount may vary depending on cook time and temperature, ingredient density, and the specific type of oil used.