Crispy Eggplant Chips

Ingredients

• 1-2 eggplants (baingan)
• 1 teaspoon salt
• Water (for soaking)
• 2 pinch of salt
• 2 pinch of chili powder
• 2 eggs, beaten
• 1/2 cup breadcrumbs
• 2 tablespoons white sesame seeds
• 1 tablespoon coriander leaves, chopped
• Oil for frying

Ingredient Image

Step 1

Slice 1-2 eggplants into rounds about 1/4 inch thick. Put the slices in a big bowl, cover them with water, add a teaspoon of salt, and give it a good stir. Let them soak for at least 20 minutes until they soften a bit.

Step 2

Drain the water and pat the eggplant slices dry with paper towels to get rid of any extra moisture.

Step 3

Spread the slices out on a plate or in a bowl, then sprinkle with a couple of pinches of salt and chili powder. Toss them gently so the spices coat each slice evenly.

Step 4

In another bowl, mix together some breadcrumbs, white sesame seeds, and chopped fresh coriander.

Step 5

Dip each spiced eggplant slice into beaten eggs, making sure both sides are covered, then press them into the breadcrumb mixture so the crumbs stick well.

Step 6

Heat some oil in a frying pan over medium-low heat. Fry the eggplant slices for about 3-4 minutes on each side until they turn golden and crispy.

Step 7

Drain the chips on paper towels to soak up any extra oil, then serve them warm with your favorite chutney or sauce.