This goes in the second course of that traditional Bengali meal
Aubergine or eggplant tends to absorb a lot of oil. Coating the slices in a thin batter prevents this and turns them creamy inside the crispy outer layer.
Purple aubergine slices 12-16 (0.5 cm thick)
A few tablespoons all-purpose flour (substitute with rice-flour for gluten-sensitivity) whisked into a runny slurry with water and seasoned with salt.
Oil for frying
- Heat oil until shimmering.
- Dip aubergine slices in the slurry until all sides are coated and slip carefully into oil.
- Fry until golden brown.
- Drain on a grid or on kitchen papers. Serve as a snack or with lentils and rice.