Battered & fried Brinjal (Aubergine) [Dairy free, Grains free, Gluten free, Sugar free]

Batter fried Brinjal with Paleo chilli-mayonnaise

Batter fried Brinjal with Paleo chilli-mayonnaise

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!

 

Ingredients

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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

Here’s How

  • 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.

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  • Remove from the pan, and drain on absorbent paper towel to remove excess oil.
  • Serve as desired.
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Fried Brinjal as a snack with a Paleo chilli-mayo dip

Brinjal as a side veggie in a meal

Fried Brinjal as a side veggie in a meal

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Prava Singh

A Mom, daughter, wife, sister, aunt and friend experiencing life through an evolutionary body with a revolutionary mind... A recent past former Type 2 insulin dependent and hypertensive walking time-bomb for 13.5 years, I have made positive lifestyle changes that has aided and abetted my health status for my overall betterment. Passionate about all things food, with a proud Indian heritage, I regularly blog my culinary attempts that have worked for me in my endeavours to break the shackles of food addictions and food slavery. Passionate about people too, my decision to share these endeavours is driven by informing others that a lifestyle change through food is indeed possible. I have indeed survived high school and survived life too in the most interesting and thought-provoking ways. Having lost over 50kgs of excess weight in just under a year, I have reclaimed my life and am thoroughly enjoying the journey.

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