CRISPY BRINJAL / EGGPLANT SNACK

We as a family are not really fond of brinjals, I'm the only one who likes brinjals but I too prefer it in the form of baingan ka bharta and not in the regular form.
I tasted this crispy brinjal snack at a friend's place and loved the crispiness and the tangy flavour that the sauce adds to it. I've used the longer variety of brinjals because it gives bite sized portions which can easily be served as snacks.

INGREDIENTS

2-3 brinjals the longer variety

1/4 cup corn flour

1/4 cup water

1/2 cup bread crumbs

1/2 tea spoon each of salt, pepper, oregano and chilli flakes ( you can adjust the seasonings according to your taste)

2 table spoons chopped coriander

RED SAUCE

1/2 cup readymade tomato puree

2 medium tomatoes, pureed in the mixer

1 table spoon oil

1/2 tea spoon minced garlic

1/2 tea spoon chilli flakes

1 tea spoon oregano

1 tea spoon sugar

salt to taste

cheese spread or sour cream for topping

METHOD

1. Cut the brinjal into round slices, wash them and pat dry them with a paper towel.

2. Take 2-3 bread slices and churn them in the mixture to make bread crumbs.

3. Mix corn flour and water to make a batter.

4. Add all the seasonings and chopped coriander to the bread crumbs.

5. Dip the dried brinjals in the corn flour batter.

6. Press over the bread crumbs mixture 2-3 times so that the bread crumbs mixture sticks well. Keep aside.

RED SAUCE

1. Heat oil in a pan. Add the garlic to the pan.

2. Add the pureed tomatoes to the pan. Cook for a minute.

3. Add the readymade tomato puree to it and cook for a few more minutes.

4. Add all the seasonings to the sauce and cook till it reaches a thick consistency. Switch of the gas.

ASSEMBLING

1. Take the bread crumb coated brinjals and deep fry them till brown. For extra crispiness you can deep fry all the brinjals once and keep aside and at the time of serving deep fry them once again.

2. For serving take individual slices top them with the cooked tomato sauce. Add a blob of cheese spread or sour cream on top of it. Garnish with coriander leaves.

PICTORIAL GUIDE

1. Cut the brinjal into round slices, wash them and pat dry them with a paper towel.

2. Take 2-3 bread slices and churn them in the mixture to make bread crumbs.

3. Mix corn flour and water to make a batter.

4. Add all the seasonings and chopped coriander to the bread crumbs.

5. Dip the dried brinjals in the corn flour batter.

6. Press over the bread crumbs mixture 2-3 times so that the bread crumbs mixture sticks well. Keep aside.

ASSEMBLING

1. Take the bread crumb coated brinjals and deep fry them till brown. For extra crispiness you can deep fry all the brinjals once and keep aside and at the time of serving deep fry them once again.

2. For serving take individual slices top them with the cooked tomato sauce. Add a blob of cheese spread or sour cream on top of it. Garnish with coriander leaves.

                                   HAPPY COOKING!! 😊