Crispy Tandoori Eggplant Bites by @jorgelavelar
4 servings
2
Eggplants
🥚
3
Eggs
🥤
15 ml
Greek Yogurt
🥤
5 ml
Mustard
150 g
Breadcrumbs
150 g
Flour
5 ml
Tandoori Spice
5 ml
Pepper
🧂
5 ml
Salt
Preparation Steps
Step 1/7
Peel the eggplants and cut them into desired shapes. Boil the eggplants in salted water for 2 minutes, then drain and pat dry.
Step 2/7
In one bowl, whisk together the eggs, Greek yogurt, and mustard.
Step 3/7
In another bowl, mix the breadcrumbs with tandoori spice, salt, and pepper.
Step 4/7
Place the flour in a separate bowl.
Step 5/7
First, coat each eggplant piece in flour. Then, dip into the egg mixture. Finally, coat with the seasoned breadcrumbs.
Step 6/7
Heat oil in a deep pan over medium-high heat. Fry the coated eggplant pieces until golden brown and crispy. Remove and drain on paper towels to remove excess oil.
Step 7/7
Serve hot with your favorite dipping sauce or as a side to your main course.
Composition
Ingredients
Types
Ingredients
Allergens
Dietetics
Dietary regimen
Calories
250 kcal
Macro nutrients
Nutritional Information
Minerals
Vitamins
Preparation
Time Information
Preparation
20 minutes
Cooking
10 minutes
Overall
30 minutes
Difficulty
Level
Medium (2/4)
Steps
7 steps
Equipments
Utensils
Appliances
Type
Type
Type Of Dish
Occasions
Origin
Source
Platform
Original Creator
@jorgelavelar
Origin
Cuisine
Indian
Geographic
India, South Asia
Various
Aspect
Texture
Flavors
Other
Price
Low
Recommended Preservation
fridge
Preservation Infos