Brinjal, dipped in a batter and deep fried is a common feature in many an Indian household. Traditionally made with a combination of chickpea flour with spice seasonings, mixed with water to form a batter, then deep fried in processed oil, this delicacy in brinjal featured prominently over festivities and functions. To this day, as recent as this past weekend, Head Chef bought some at a local fair for the upcoming Diwali (Festival of lights) celebrations.
I’m so into adapting the foods I grew up with so preparing this was actually pretty easy. The bonus in this recipe is that the coconut flour gives off the nuttiest of flavours and complements the grilled brinjal fabulously, as does the quick fry in coconut oil. That it passed the taste test by my fussy-eater and seasoned-cook Mum, who sealed this brinjal recipe with her stamp of approval by asking for seconds and thirds, made me beam with pride.
Have as a snack serving or a side dish to you main meal, this is another amazing adaption of an age-old recipe that flows through the kitchens of my family and that of many others too!
2 medium to large brinjals
Extra virgin olive oil as required
1/2 to one cup coconut flour
1/2 tsp bicarbonate of soda (may be omitted)
2-3 tblsp coconut oil
1 egg, whisked
Himalayan salt and seasoning to taste
Optional: cayenne or chilli, chilli flakes,coriander and cumin powder or roasted and crushed cumin seeds, to season the coconut flour
- Preheat the oven to 180 degrees celsius
- Slice the brinjal into desired slices or rounds, and soak in salted water for 15 minutes.
- Remove from the water and pat dry with kitchen towel.
- Rub on the extra virgin olive oil and bake in the over for 20-30 minutes until the brinjal is cooked. Remove and allow to cool.
- In a mixing bowl, add the coconut flour, and bicarbonate of soda, season to taste and mix well to combine
- Beat the egg in a separate bowl.
- Dip each brinjal slice into the egg and then into the coconut flour mixture until the brinjal is well coated.
- Heat a tablespoon of coconut oil at a time in a non-stick pan, and fry the brinjal in batches, till golden brown, on medium to high heat.
- Remove from the pan, and drain on absorbent paper towel to remove excess oil.
- Serve as desired.