Eggplant roundels topped with chicken mince mixture and shallow fried.
EGGPLANT CUTLETS
Ingredients
2 medium thin long eggplants
Oil for shallow-frying
Salt to taste
1 medium onion, finely chopped
1 tbsp Schezwan chutney
100 gms minced chicken
½ cup refined flour (maida)
½ cup white sesame seeds (safed til)
Sprigs of fresh coriander for garnishing
Method
1. Heat oil in a non-stick pan.
2. Cut the eggplants into roundels, place them on a plate, sprinkle salt and set aside.
3. Mix onions, Schezwan chutney and minced chicken in a bowl.
4. Take 1 cup water in a bowl. Spread refined flour and sesame seeds on two separate plates.
5. Coat each eggplant roundel with refined flour. Dampen your hands in water and spread a portion of minced chicken mixture on each eggplant roundel, roll in sesame seeds.
6. Shallow-fry in hot oil till the underside is done. Turn them over and cook till the chicken is fully done. Drain on absorbent paper.
7. Arrange on a serving plate and serve hot garnished with coriander sprigs.
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