SHALLOW FRIED EGGPLANT WITH TOMATO CHUTNEY

Steps:

• Tomato Chutney -.
• In a skillet, add 1 teaspoon peanut oil and saute onions on medium low heat for 8 minutes allowing them to lightly brown.
• Add garlic, minced ginger, fennel seeds, paprika and turmeric and saute for an additional 2-3 minutes, stirring them constantly. (Do not let burn).
• Add tomatoes, chili and vegetable stock and simmer for 20-30 minutes.
• Remove from heat.
• Shallow Fried Eggplant -.
• Peel and slice eggplant, and place on a paper towel or parchment paper and sprinkle each slice with salt.
• Allow to sit for 15 - 20 minutes.
• Use paper towel to blot our extra moisture from each slice.
• Use two shallow bowls and place egg and milk in one and mix thoroughly.
• In the second bowl, add bread crumbs, 3 teaspoons of turmeric powder, chili powder, paprika, ground ginger and mix together thoroughly.
• In deep sturdy skillet add about an half inch deep of peanut oil for frying.
• Dip each slice of eggplant into the egg mixture and then into the bread crumb mixture and then fry until golden brown.
• Drain excess oil off each slice by placing on a paper towel.
• Warm up tomato chutney and serve with the eggplant.
• Enjoy!