Brinjal Rounds

    Brinjal Rounds

    (39)
    3saves
    15min


    36 people made this

    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!

    Ingredients
    Serves: 6 

    • 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
    • Vegetable oil for frying

    Directions
    Prep:5min  ›  Cook:10min  ›  Ready in:15min 

    1. 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.
    2. 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.
    3. 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.
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    Reviews and Ratings
    Global ratings:
    (39)

    Reviews in English (38)

    by
    135

    This is a great eggplant recipe. Instead of frying, I baked them. I added 1 tsp seasoned salt, and 1/2 tsp tumeric to the coating. I also brushed the pieces with olive oil, then coated them. I placed them on a baking sheet lined with parcement paper. 400 degrees fo about 30-40 minutes, turning at the halfway point.  -  12 Jan 2009  (Review from Allrecipes US | Canada)

    by
    71

    YUM! This is the best. I played around with this recipe a little and came up with the following. I mixed the cornmeal with some whole wheat flour, added chili powder, garlic salt and oregano. I dipped the eggplant slices in better than eggs then in the dry mixture. I baked these on a well oiled cookie sheet until done. If you cut these slices thick enough, they don't taste dry at all. The thicker ones were moist on the inside and nicely cruncy on the outside. I am so glad eggplant is on sale right now so I can make this again next week.  -  20 Oct 2003  (Review from Allrecipes US | Canada)

    by
    28

    This is outstanding. Even people who normally do not like eggplant will enjoy these. The only change that I made was to spray them with olive oil PAM type spray and bake until done rather then fry them. Kayswv  -  28 Sep 2002  (Review from Allrecipes US | Canada)

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