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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 4 |
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From The Africa Cookbook, this is attributed to South Africa. Wherever it comes from, this is a yummy way to eat your vegetables! Ingredients:
2 eggplants, large |
1/4 teaspoon salt |
2 cups flour |
1/2 teaspoon baking powder |
1 teaspoon ground cumin |
1 teaspoon ground coriander |
1 teaspoon chili powder (ground chiles, not the mix you use to make chili) |
1 1/2 cups water |
1 tablespoon vegetable oil |
Directions:
1. Wash the eggplants and cut into 1 inch slices. Place the slices on a rack or in a colander, sprinkle with the salt, and let sit for 15 minutes. This will release Mix remaining ingredients into a batter.
2. When the oil is hot, dip a few pieces of the eggplant in the batter until well coated. Carefully place into the hot oil, and fry for 3-5 minutes on each side, until golden brown.
3. Remove from oil and place on paper towels to drain any excess oil.
4. Serve immediately.
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