Introduction: Eggplant (Brinjal) Saute Chips (a.k.a Brinjal Ke Fette)
The nutritious eggplant, also called brinjal or aubergine, hails from the nightshade family of fruits and vegetables that includes potatoes, peppers and tomatoes. Botanically, the brinjal is a fruit, not a vegetable and the brinjal plant grows just like tomatoes as vines. For its utility in the kitchen or rather, for cooking purposes, it is considered a vegetable. Just as other colorful veggies, this vegetable too has a host of health benefits like keeping a check on diabetes, facilitates weight loss, helps in digestion etc. But the problem is that it is very rarely included in our diet. It is mainly cooked as ‘Bhartha’ in India, which many children don’t like.
Here’s the recipe that will help you enjoy health benefits of Eggplant/baigan in a fun way.
- Category: Vegetarian
- Course: Snacks & Appetizers
- Cuisine: Indian
- Technique: Saute
- Level of difficulty: Beginner
- Prep Time: 5 mins
- Cook Time: 10 mins
- Servings: 1 Persons
- Learnings: saute
- Eggplant : 1 piece
- Oilve oil : 2-3 tbsp
- Non stick tawa or pan
- Metal Chimta
Step 1: Slicing Brinjal
1. Take a fresh bringal - choose the ones that are firm and wash it. Remove the skin using a peeler or a knife.
2. Cut the brinjal across the cross section so as to get round and evenly thick slices.
Step 2: Adding Spices
3. Coat the slices with red chilies, salt and chat masala.
4. Preheat the non-stick tawa/fry pan for 2 mins and add some olive oil.
Step 3: Saute
5. Once the tawa is heated, transfer the slices on the tawa and sauté them.
6. Keep changing their sides for even cooking. Stop cooking, once its turns golden brown. Sprinkle with some spices and Serve it with tea.
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