1largeaubergine or brinjalswashed and sliced through horizontally to form round slices
4-5tbspbread crumbsI used the Panko variety
1tsppaprika powder or red chilli powder
1/2tsppepper
Salt to taste
2tbspcornflour
2tspwater
Salt to taste
vegetable oilTo shallow fry
Recipe Notes
Wash and slice the aubergines horizontally, so that you have round thick slices.
In a bowl, combine the cornflour, water and salt. Make a paste and set aside. Add more water if you feel it is very lumpy.
In a white bowl, combine the breadcrumbs, paprika/chilli powder, salt and pepper.
Heat oil in a wide pan.
Dip the aubergine slice into the cornflour paste and then dip into the breadcrumb mix. Make sure the breadcrumbs coat the aubergine evenly.
Place the aubergine slice onto the pan and shallow fry each side of the aubergine until golden brown. You can place a lid onto the pan for a few minutes until the aubergine cooks.
Turn the aubergine slices so that it browns on both sides evenly.