Panko encrusted eggplant

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I love to eat fried eggplant whether it is with roti or with rice.  I recently enjoyed panko encrusted eggplant at my friend Manisha’s house and decided to try out the recipe.  They came out crisp and yummy!  Eggplants contain an impressive array across the board of many vitamins and minerals, such as excellent amounts of fiber, folate, potassium and manganese, as well as vitamins C, K, and B6, phosphorus, copper, thiamin, niacin and magnesium.  Panko are Japanese style breadcrumbs.  They have a jagged, coarse texture that allows them to crisp up as if they’ve been deep-fried, even if they’ve just been baked, shallow fried or toasted. 

What you need:

1 large eggplant

1/2 tsp turmeric powder

1/2 tsp chilli powder

salt to taste

1/2 tsp mango powder

1 cup of panko crumbs

Oil for shallow frying

How to make:

1.  Wash and pat dry the eggplant.  Slice into 1/2″ thick round slices.

2.  Coat each slice with turmeric, chilli powder, mango powder and salt and keep aside.  Leave them to sweat for about half an hour.

3.  Take panko crumbs in a plate.  Roll each slice in the crumbs and shallow fry in a griddle on medium heat.  Turn over the slices till they are crisp on both sides.

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4.   Serve hot as a side dish with rotis or rice.


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