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
Fat
11g
Protein
27g
Carbs
169g
Fiber
10g
MacroNutrients
Carbs
169g
Protein
27g
Fiber
10g
Fats
Fat
11g
Vitamins & Minerals
Calcium
369mg
Iron
10mg
Vitamin A
33mcg
Vitamin B1
2mg
Vitamin B2
< 1mg
Vitamin B3
13mg
Vitamin B6
< 1mg
Vitamin B9
51mcg
Vitamin B12
< 1mcg
Vitamin C
0mg
Vitamin E
< 1mg
Copper
< 1mcg
Magnesium
92mg
Manganese
2mg
Phosphorus
340mg
Selenium
52mcg
Zinc
3mg
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