Crispy Eggplant Flower/Baingan Flower air fried, deep fried or simply bake in oven. If you eat it without looking you will not be able to tell if its eggplant or not.
STEP 1.Prepare and peel the eggplants gently. Do not remove the stalk. Slice them vertically very carefully, until you achieve some thin eggplant sticks. Do these steps with the rest of the eggplants.
STEP 2.add the cornstarch and besan add spices and mix well
STEP 3.Place the breadcrumbs in a separate wide plate.
STEP 4.Dip the sliced eggplant in the mixture. You may use a brush to fully coat them. Next, coat the eggplant with breadcrumbs. Shake off excess crumbs.
STEP 5.Heat a lot of oil for deep frying using medium heat. Deep fry the coated eggplants until golden brown. Flip to cook evenly. Transfer them to a strainer or paper towel to drain excess oil.
STEP 6.Transfer the crispy eggplant to a serving plate and serve this with some sweet chili sauce. Yum!
Nutrition value
898
calories per serving
11 g Fat27 g Protein169 g Carbs10 g FiberOther
Current Totals
11 g Fat
27 g Protein
169 g Carbs
10 g Fiber
MacroNutrients
Carbs
169 g
Protein
27 g
Fiber
10 g
Fats
Fat
11 g
Vitamins & Minerals
Calcium
369 mg
Iron
10 mg
Vitamin A
33 mcg
Vitamin B1
2 mg
Vitamin B2
1 mg
Vitamin B3
13 mg
Vitamin B6
0 mg
Vitamin B9
51 mcg
Vitamin B12
1 mcg
Vitamin C
0 mg
Vitamin E
0 mg
Copper
1 mcg
Magnesium
92 mg
Manganese
2 mg
Phosphorus
340 mg
Selenium
52 mcg
Zinc
3 mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
