Bengali Brinjal Fry

I do a few variations of this appetiser, infusing BIR flavours into the Eggplant.

This version is basically a semi dry rub of Spices, Salt, G&G, Lemon Dressing
and a bit Rice flour or Corn flour for crispy crust.

Oil for shallow frying, 50/50 Veg / Mustard oil.
Crackle the oil with 1tsp Cumin and a pinch each of Fennel and Ajwain.

The relish is diced onion, tomato, pepper and Tamarind Mayo.



Let this marinate for 10-15 minutes.



Shallow fry about 4-5mins each side on a medium heat.



Easy and well worth experimenting with
cheers Chewy

Thanks for that.Even my Turkish missus who has 101 aubergine recipes gave this the thumbs up.