Vegan Bhanta Tareko (Fried Eggplant)

Ingredients

• 1 medium Eggplant
• 1/4 cup Rice Flour
• 1/4 cup Chickpea Flour
• 1/2 teaspoon Turmeric Powder
• 1/4 teaspoon Chili Powder
• 1/4 teaspoon Cumin Powder
• 1/2 teaspoon Salt
• 1/2 cup Oil

Instructions

1. 1Wash the 1 medium eggplant and slice it into 1/4-inch thick rounds.
2. 2In a medium bowl, combine the 1/4 cup rice flour, 1/4 cup chickpea flour, 1/2 teaspoon turmeric powder, 1/4 teaspoon chili powder, 1/4 teaspoon cumin powder, and 1/2 teaspoon salt. Whisk these dry ingredients together until they are well combined.
3. 3Place the eggplant slices onto a plate and sprinkle them evenly with the flour mixture, ensuring each slice is coated on both sides. Gently shake off any excess flour.
4. 4Pour the 1/2 cup oil into a large, 10-inch non-stick skillet. Heat the oil over medium heat until it shimmers, which is approximately 350°F (175°C).
5. 5Carefully place the coated eggplant slices into the hot oil in a single layer, being careful not to overcrowd the pan. You may need to cook them in batches. Fry the eggplant slices for 3-5 minutes per side, or until they are golden brown and crispy.
6. 6Using tongs, remove the fried eggplant slices from the skillet and place them onto a plate lined with paper towels to absorb any excess oil. Repeat with any remaining eggplant slices.
7. 7Serve the Vegan Bhanta Tareko warm as a crispy appetizer or side dish.

Substitutions

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