Deep-fried non-greasy eggplant or aubergine

Aubergine Fritters

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


  1. Heat oil until shimmering.
  2. Dip aubergine slices in the slurry until all sides are coated and slip carefully into oil.
  3. Fry until golden brown.
  4. Drain on a grid or on kitchen papers. Serve as a snack or with lentils and rice.