Fried brinjal - Fried eggplant (Sri Lankan recipe)

Recipe: Fried Eggplants with Curry Leaves

Preparation time: 15 minutes
Cooking time: 20 minutes
Total time: 35 minutes
Servings: 4

Fried eggplants with curry leaves are a delicious delicacy full of flavor, combining the delicate aromas of vegetables with the richness of spices. This simple yet extremely tasty recipe is perfect for any meal, whether you are serving a family dinner or want to impress guests. The origins of this recipe lie in the culinary traditions of cultures rich in flavor and color, where each ingredient has its well-defined role in creating a feast for the senses.

Ingredients:
- 4 small eggplants (choose fresh eggplants with smooth, shiny skin)
- 1 small onion (sliced thinly)
- A few curry leaves (green leaves are preferred for their intense aroma)
- 1 teaspoon chili powder (you can adjust the amount according to your preferences)
- 1/2 teaspoon turmeric (adds vibrant color and nutritional benefits)
- Salt to taste
- Oil for frying (choose an oil with a high smoke point, such as sunflower or peanut oil)

Step-by-step preparation:

1. Preparing the eggplants: Start by washing the eggplants well under running water. Then, slice them into thin rounds, about 1 cm thick. This will allow for even and quick frying. After slicing, dry them with a kitchen towel to remove excess water, which will help achieve a crispy texture.

2. Preparing the spice paste: In a small bowl, combine the chili powder, turmeric, and salt. Add a little water, just enough to make a thick paste. This paste will add deep flavor to the eggplants, so make sure to coat them evenly.

3. Frying the eggplants: In a wok, add a generous amount of oil and heat it over medium heat. Once the oil is hot (you can check by dropping a drop of water – if it sizzles, it’s ready), add the eggplant slices. Fry them on both sides until golden and crispy, about 3-4 minutes on each side. Then, remove them to a plate lined with paper towels to absorb excess oil.

4. Caramelizing the onion: In the same oil, add the sliced onion and curry leaves. Fry them gently, stirring constantly, until the onion becomes golden and soft. This is the stage where the flavors meld, and the aroma becomes irresistible.

5. Finishing the dish: Once the onion is caramelized, add the fried eggplants to the pan and gently mix to combine all the ingredients. Let them heat together for 2-3 minutes to intertwine the flavors.

6. Serving: Fried eggplants with curry leaves can be served warm alongside boiled rice or Indian chapati bread. These combinations bring a perfect balance of textures and flavors.

Practical tips:
- If you don’t have fresh curry leaves on hand, you can use dried leaves, but the aroma will be less intense.
- You can also add other vegetables, such as bell peppers or mushrooms, to diversify the dish.
- Make sure the oil is hot enough before adding the eggplants to avoid excessive oil absorption.

Calories and nutritional benefits:
This fried eggplant recipe is not only delicious but also healthy. Eggplants are rich in antioxidants, fiber, and B vitamins, contributing to digestive health and maintaining a strong immune system. A 100g serving of eggplant has about 25 calories, making this dish an excellent option for those looking to stay fit.

Frequently asked questions:
1. Can I use other vegetables instead of eggplants?
- Absolutely! Zucchini or courgettes can be a delicious alternative.

2. How can I store curry leaves?
- Curry leaves store well in the freezer, and their aroma will remain intense.

3. Is this recipe vegetarian?
- Yes, it is a completely vegetarian recipe and can be included in a vegan diet.

Possible variations:
- You can add a teaspoon of lemon juice for an extra acidity that will balance the flavors.
- For a richer taste, try adding a pinch of nutmeg or cardamom to the spice mix.

I hope you enjoy this recipe for fried eggplants with curry leaves! It is a simple, quick, and flavorful dish, perfect for any occasion. Enjoy your meal!