Crispy Spiced Eggplant Bake Recipe

About this recipe

A flavorful and crispy eggplant dish, perfect for dinner. Coated in a spiced chickpea flour mixture and baked to perfection, this recipe is ideal for those seeking a satisfying vegetarian meal.

Ingredients

• - Schwartz Coriander Leaf Jar
• Pack Of 2 Aubergine/Eggplant Medium (Pack Of 2)
• - Doves Farm Organic Chickpea Flour
• 1.5 Kg Natco Fine Semolina 1.5 Kg
• - Mccormick Cumin Powder
• - Jalpur Coriander Powder Dhana Powder
• - Chilli Powder Rajah
• 100G Terre Exotique Winemaker'S Salt, 100G
• 50G Top-Op Hing Powder 50g
• 400 g Trs Turmeric Powder 400G
• - Silver Spoon Icing Sugar

Instructions

1. 1. Preheat the oven to 200°C (400°F) and line a baking tray with parchment paper.
2. 2. Slice 1 large eggplant into thick rounds and soak them in a large bowl of lightly salted water for 10 minutes. Drain and pat dry with a kitchen towel.
3. 3. In a mixing bowl, combine 1 cup chickpea flour, 1 cup fine semolina, 1 teaspoon cumin powder, 1 teaspoon coriander powder, 1 teaspoon chili powder, 2 teaspoons salt, 1/2 teaspoon hing, 1/2 teaspoon turmeric powder, and 2 teaspoons powdered sugar. Mix well to form a uniform dry coating.
4. 4. Coat each eggplant slice thoroughly in the spiced mixture, pressing gently to ensure the coating sticks.
5. 5. Arrange the coated eggplant slices on the prepared baking tray in a single layer.
6. 6. Bake in the preheated oven for 20-25 minutes, flipping the slices halfway through, until golden brown and crispy.
7. 7. Remove from the oven and let cool slightly. Garnish with freshly chopped coriander leaves.
8. 8. Serve the crispy spiced eggplant on a bed of shredded cabbage leaves for a delightful dinner.