Botanically, eggplant is classified as a berry because it grows from a flower and contains seeds. It belongs to the nightshade family, the same group as tomatoes, potatoes, and peppers. In the kitchen, it is treated as a vegetable. Versatile, soaking up flavours and adapting beautifully to spices hence, widely used by various cuisines. Known by many names; brinjal in India, aubergine in Europe, and in the US, simply eggplant, a name that comes from older white varieties that looked like eggs.
Transforming eggplant into a cutlet is easy and rewarding. With just a few ingredients and spices, it can be elevated into something deeply comforting, soft and flavourful within, and a perfect example of how humble produce can become truly satisfying. These cutlets can be enjoyed as a snack, appetizer, or even as a filling in sandwiches. They pair wonderfully with a tangy chutney or a dash of lime juice, highlighting their bold, Goan-inspired taste.
Eggplant has loads of health benefits and it is important to include it in your diet. Nutritious, low in calories, high in fibre, and rich in antioxidants, particularly one called nasunin, which is found in the deep purple skin and is known to support brain health. A good source of B-complex vitamins and minerals. It lowers bad cholesterol and ideal for diabetics. Contains potassium that controls high blood pressure and relieves stress. Also, known to help prevent blood clots.
Transforming eggplant into a cutlet is easy and rewarding. With just a few ingredients and spices, it can be elevated into something deeply comforting, soft and flavourful within, and a perfect example of how humble produce can become truly satisfying. These cutlets can be enjoyed as a snack, appetizer, or even as a filling in sandwiches. They pair wonderfully with a tangy chutney or a dash of lime juice, highlighting their bold, Goan-inspired taste.
Eggplant has loads of health benefits and it is important to include it in your diet. Nutritious, low in calories, high in fibre, and rich in antioxidants, particularly one called nasunin, which is found in the deep purple skin and is known to support brain health. A good source of B-complex vitamins and minerals. It lowers bad cholesterol and ideal for diabetics. Contains potassium that controls high blood pressure and relieves stress. Also, known to help prevent blood clots.
   |    |
All content & images are subject to copyright © - 2015
To read click here: Copyright & Privacy Policy
Goan Eggplant Cutlets
(Yields 8)
Ingredients:
1/2 kg eggplants
4 spring onions (white part - finely chopped)
1 green chilli (finely chopped)
1/2 teaspoon finely chopped garlic
1/4 teaspoon grated ginger
1/4 teaspoon turmeric powder
1/2 teaspoon Goan garam masala
2 tablespoons beaten egg
1/2 cup panko breadcrumbs
1 tablespoon thick tamarind pulp
1/4 teaspoon freshly cracked black pepper
oil for shallow frying
salt
Method:
Wash and wipe whole eggplants, prick with a fork all over. Brush or spray the skin with oil. Cook them in an air fryer at 400 F or 200 C for 20 minutes or until the pulp is tender. Peel off the skin and transfer the pulp in a sieve set over a bowl to drain out any moisture.
Pulse the pulp in a food processor to coarse consistency. Transfer to a bowl, add rest of the ingredients except oil and combine well.
Heat a skillet with 3 tablespoons of oil for shallow frying. Lightly grease your hands to shape mixture into cutlets. Shallow fry on both sides until golden brown.
Serve hot.
To read click here: Copyright & Privacy Policy
Goan Eggplant Cutlets
(Yields 8)
Ingredients:
1/2 kg eggplants
4 spring onions (white part - finely chopped)
1 green chilli (finely chopped)
1/2 teaspoon finely chopped garlic
1/4 teaspoon grated ginger
1/4 teaspoon turmeric powder
1/2 teaspoon Goan garam masala
2 tablespoons beaten egg
1/2 cup panko breadcrumbs
1 tablespoon thick tamarind pulp
1/4 teaspoon freshly cracked black pepper
oil for shallow frying
salt
Method:
Wash and wipe whole eggplants, prick with a fork all over. Brush or spray the skin with oil. Cook them in an air fryer at 400 F or 200 C for 20 minutes or until the pulp is tender. Peel off the skin and transfer the pulp in a sieve set over a bowl to drain out any moisture.
Pulse the pulp in a food processor to coarse consistency. Transfer to a bowl, add rest of the ingredients except oil and combine well.
Heat a skillet with 3 tablespoons of oil for shallow frying. Lightly grease your hands to shape mixture into cutlets. Shallow fry on both sides until golden brown.
Serve hot.
