Ingredients
baby eggplant
1 cup chickpea flour
1 tsp onion powder
1 tsp garlic powder
1 tsp cumin
1 tsp hot paprika
½ tsp coriander
½ tsp salt
1 ¼ cup sparkling water
canola oil
cilantro
mango chutney
Thai chili peppers
Tools
deep pan
bowl
spider strainer
Directions
Step 1
Snap off the green tops of the baby eggplants.
baby eggplant
Step 2
Add the items below to a bowl and mix together to form a batter.
1 tsp onion powder
1 tsp garlic powder
1 tsp cumin
1 tsp hot paprika
½ tsp coriander
½ tsp salt
1 ¼ cup sparkling water
bowl
Step 3
Dip each of your eggplants into the batter, covering fully. In a deep pan, fry at 350° F with enough canola oil to almost fully submerge each eggplant.
canola oil
deep pan
Step 4
Once golden brown on each side, remove from the oil using a spider strainer.
spider strainer
Step 5
Garnish with cilantro and salt. Serve with mango chutney that's been spiced up with finely chopped Thai chili pepper.
cilantro
salt
mango chutney
Thai chili peppers
