Eggplant Crisps

After watching a series of elaborate cooking videos to seek some inspiration for weekend cooking, we settled for a not so elaborate yet delicious snack. A quick and easy one to satisfy that savory seeking-fried food craving mood.  It was all that but healthy as well, even an eggplant hater like me tried a few pieces.

The eggplants were cut into slices (not too thick) and marinated in a mix of chickpea flour, paste of green chilies and garlic (adding that extra kick that we Indians are infamous for) with salt to taste. Chickpea coating helps in making it crispy, however this can be adapted in several different ways, using breadcrumbs, poppy seeds, rice flour or just simply roasting it with olive oil.

After resting it for a while, it can be baked or shallow fried or sinfully deep fried!

We put little oil on a flat cast iron skillet and let it roast for a couple of minutes on each side until the coating turned golden brown.

Eggplant cut into slices. Chickpea flour mixed with salt, red chili and turmeric powder.

Chickpea flour mixed with spices (salt, red chilli powder and turmeric). green chilies & garlic paste and a little water. The batter is then coated onto the slices. Rest these for a 10-15 minutes.

Shallow fry these slices on both sides for a couple of times, or simply bake.

The final product .... the cast iron skillet retains the heat well and is perfect for this kind of a snack where you can bring it to the table and still have these crispy and hot while everyone gathers.

And here is the final product !!