About this recipe:Savoury brinjal with a hint of spice. Serve as a starter or side dish, or put on top of bread with lots of melted cheese. For a low fat dish, I recommend grilling these rounds rather than frying, but they are delicious either way!
85g cornmeal (polenta)
1/2 teaspoon chilli powder
1 teaspoon dried oregano
salt to taste
1 brinjal, washed and sliced into 1cm (1/2 in) rounds
In a shallow dish, combine polenta, chilli powder, oregano and salt. Coat each brinjal slice in this mixture until thoroughly coated on both the sides. Shake off excess.
Heat a small layer of oil in a large frying pan. When the oil is hot arrange a layer of the brinjal rounds in the oil and fry uncovered for 2 to 3 minutes. Flip the rounds over and fry until golden brown.
Continue adding oil and frying the rounds until they are all fried. Alternatively, cook the brinjal rounds under the grill on a baking tray lightly greased with olive oil, turning over halfway through cooking. Serve hot or cold.