Fried Eggplant

Ingredients 

1 large egg plant 

1 1/2 cups of breadcrumbs 

3 eggs canola oil

     Cut Egg plant. crack three eggs into a bowl. In a large skillet heat canola oil. Dip egg plant pieces in the egg bowl, then dip in a bowl contain the breading. Place eggplant in the pan and fry 4 minutes on each side. Enjoy!

Brinjal-Capsicum Gravy

Ingredients :

½ kg brinjal
1 capsicum
1 tsp soya sauce
2 tsp chilli powder
1 tsp garam masala
2 tsp corn flour
1 tsp ginger garlic paste
Salt as per taste
Coriander for decoration
1 onion

Method :

Cut the brinjals into medium size pieces
Put the brinjals in a glass bowl and pour one cup of water in it.
Place the bowl in microwave oven and boil it for 7 minutes.
After boiling take it outside the oven and mix the soya sauce, chillipowder, ginger garlic paste, garammasala, corn flour and salt.
Keep it aside. Now cut the capsicum and onion into small pieces.
In a glass bowl take 1 tsp oil and put the capsicum and onion in it and cook in microwave for 2 minutes.
Mix the cooked capsicum and onion with the cooked brinjals and put these in the microwave and again cook it for minutes.
After taking it outside mix the coriander leaves and serve hot.

Stuffed Egg Plant

One big eggplant,
2 teaspoons of bread crumbs,
chopped parsley and dill (one teaspoon each),
one small onion,
one egg,
olive oil, salt & pepper.

Cut the eggplant in half and carefully spoon out the flesh leaving a circa 1 cm thick layer.
Blanch the empty halves.
Fry the insides until soft and then add chopped onion and keep it on heat until it sweats.
Take off heat and allow it to cool down. In a bowl combine it with bread crumbs, egg, parsley, dill, salt and pepper.Stuff the eggplants with the mixture and bake in a preheated up to 180 degrees oven for circa 30 minutes.