Crispy Chick-Pea Crusted Eggplant on Fried Rice + Garam Masala Yogurt Dip
Eggplants are always a bit of a challenge and always a bit of a love 'em or hate 'em affair- and it is precisely the thing that the one person loves about them that the other is going to hate- and that is the soft consistency and mild flavor. So I decided to try a slightly different preparation for my eggplant this evening- and I am here to share it with you!
I am still on a voyage of discovery as far as my chick-pea or garbanzo bean flour is concerned and enjoying experimenting with it. I am a great fan of those paper-thin and oh-so-delicious Indian flatbreads and chapatti's, that I thought that it may be a good idea to try using a thin flour batter to give the eggplants a crisp outer shell... And I thought right!
I made a light and tasty fried rice to go with the crispy eggplant, out of steamed basmati rice, chopped red peppers, spring onion and assorted herbs and spices. I prepared finely sliced red pepper, finely sliced Spring onion, finely diced fresh ginger, raisins, coriander, parsley and a good pinch of caraway seeds. I started out with the light and fluffy basmati rice and put it into a hot frying pan with a little pat of clarified butter. After 2-3 minutes, I added the rest of the ingredients and stir-fried everything for a further 3-4 minutes until slightly golden-brown.
A simple dip of yogurt and chives, spiced with garam masala and a little sesame oil and lime juice was the finishing touch and dinner was served! Light, tasty, cheap, easy and just plain good food- and those are just 4 of many reasons to love this... I hope that you do!