Deep Purple-Fried Eggplant

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Fried Eggplant with Curd Dip


By Monish Gujral Published: April 14, 2013

  • Yield: 3-4 Servings
  • Prep: 15 mins
  • Cook: 15 mins
  • Ready In: 30 mins

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  1. Cut the eggplant into thin discs. Rub salt on them and let them rest for 30 minutes.
  2. Slightly brush the discs with oil and dip them in the bowl of bread crumbs.
  3. Heat the oil in the wok, fry the discs till golden brown.
  4. Remove with a slotted spoon onto a kitchen absorbent towel.
  5. Place the discs neatly in a serving dish. Sprinkle with spices
  6. Making the dip: Mix all the ingredients in the hung curd Serve with the fried egg plant

First chef from India to be invited to Le cordon Bleu to demonstrate in Paris. Monish is credited with the trailblazing turn-around of Moti Mahal, from being a small but iconic presence in Delhi, to becoming a multi-national corporation that is well on its way to defining how the world eats Indian food. A traditionalist, Monish has remained true to the signature dishes that made Moti Mahal a legend, while reinventing the dining experience into one that is exciting and avant garde to suit modern sensibilities.


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