For all you Eggplant lovers, here are some quick, simple and a healthy version of pan grilled eggplants, marinated in sesame oil. They can be made in a jiffy and relished along with salads with a dash of lime.
I sometimes roll them in chapattis with some sliced onion, coriander leaves, lettuce leaves and red chili flakes for a wholesome lunch box meal. Another great way of serving them is in sandwiches or Burgers along with some sauce, mayo, lettuce, tomato, onion and cheese. How about as toppings on pizza? Choice is yours...... So check out the step by step pictorial recipe to prepare it.
- 1 long eggplant, cut into 1/3" roundels
- salt to taste
- pinch of turmeric powder
- 2 tbsp. sesame oil
- 1/2 tsp. red chili powder or to taste
In a bowl, combine sesame oil, salt, turmeric powder and red chili powder. Marinate the eggplants in it for an hour.
Heat a grill pan and place the marinated eggplants in batches and fry on a low flame for 2-3 minutes on one side or till it is brown in colour.
Then gently flip it over and roast the other side too, till done. Serve as salads with a dash of lime and the leftover marinade drizzled on the top. It can also be relished as an appetizer with some green chutney.
Combine sesame oil, salt, turmeric powder & red chili powder.
Marinate eggplants in it for an hour.
Heat a grill pan & place marinated eggplants. Fry on a low flame for
2-3 minutes on one side or till it is brown in colour.
Then gently flip it over & roast the other side too, till done.
Drain on a kitchen towel.
Serve as salads with a dash of lime & the leftover marinade drizzled on
the top. It can also be relished as an appetizer with some green chutney.
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