Crispy Fingers Eggplants are very luscious and appetizing starters or snacks tempting most of the kids to grab eating without knowing that they are made of brinjals. Eggplant sliced into finger size, batter coated and deep fried that ensures a delicious crunch. Crispy fingers eggplant are amazing alternative to French fries if you do not want your kids to munch more on potatoes.
Brinjals are generally a turnover ingredient by kids. They often hate eating any type of eggplant or brinjal curry but with a little effort and brilliant variation given, these Crispy fingers would turn out to be the most delicious and crunchy snack that kids would crave for.
A slice of eggplant finger coated with a layer of flour and egg and simmered onto breadcrumb and deep fried until golden in colour and sprinkled with some yummy cheese and spice with chaat masala makes a zesty and crunchy delight to the taste buds. You could serve these fingers as a snack, appetizer or side dish.
Eggplant is also known as Brinjal or Aubergine and is a common vegetable in most Indian recipes and Mediterranean traditional diets. It is thought that the name eggplant suggests that the first varieties of this veggie was introduced to Europe were small fruited and egg-shaped. The French name aubergine is adapted from Arabic via the Spanish berenjena and its affiliated Indian name brinjal.
There are varieties of Eggplants available in different shapes and colour such as elongated, long, round, deep purple, light green, coloured varieties. In Asia a much wider range of eggplant exists, with great variation in size, shape and colour. When raw, the eggplant does not have any taste, but after cooking it absorbs the flavours well into and becomes very delicious and appetizing.
Normally the raw eggplant has a somewhat bitter taste but becomes tender when cooked and develops a rich and complex flavour. Many recipes suggest salting, rinsing and draining of the sliced eggplant as this softens and reduce the amount of fat absorbed during cooking and mainly remove the bitterness too. Versatility of Eggplant The eggplants are widely used in a lot of Indian recipes.
Some popular Indian dishes with eggplant include curries, sambar and chutneys. The eggplant is capable of absorbing large amounts of cooking fats and spices, for making very rich dishes. It can also be used as a meat substitute in vegetarian cuisine due to its texture and bulky soft flesh. Eggplant is also extensively used in various other cuisines globally.
Eggplant is broadly used in Indian cuisine. Owing to its versatile nature and wide use in everyday meals and festive Indian food, it is often describes as the “king of vegetables”. In a dish called Bharli Vangi (Stuffed brinjals), a popular Maharashtrian side dish made with brinjal stuffed with a spicy mixture made from coconut, peanuts and masala and then cooked in oil.
Eggplant is used for making other mouth-watering within the global cooking especially used for preparing the Ratatouille (brinjal stew) or Moussaka. Eggplant recipes There are a variety of dish and some brilliant ways of cooking the eggplant to some very delightful dishes. Eggplant may be roasted with its skin until charred, so the pulp can be removed and blended with spices.
This is popularly known as Baingan ka Bhartha or gojju. Brinjal chips or Kathirikai chips is widely prepared in southern India, makes a very crispy and yummy side dish that goes well with sambar rice, curd rice or any rice preparation.
Health benefits of Eggplant:
Eggplants are rich source of fibre and low soluble carbohydrates. Thus beneficial for regulation of blood sugar levels and also controls absorption of glucose. This makes them the best option for people suffering from type 2 diabetes.
How to make Crispy Fingers Eggplant:
Eggplants (long variety) - 2 nos
Bread crumbs - 4 tbsp
Chilli flakes - 1 tsp
Egg - 1 no
Oregano - ½ tsp
Rice flour - 4 tbsp
Salt - to taste
First cut the eggplants into finger size strips and put them in the water. Take a bowl, add an egg, oregano, salt, chilli flakes and beat well. Take a plate and add rice flour and salt. Keep aside. Drain water from the eggplant, pat them dry and roll the strips in a double dip method of rolling them first in rice flour and then dip in egg mixture and again roll in rice flour and in egg mixture.
Finally roll the strips in the bread crumb mixture and deep fry them. Serve hot with either a spicy sauce or drizzle some powdered cheese and chaat masala mix. Eggplant crispy fingers are enticing to the eyes, lip-smacking to the palate and will make your kids, family and friends bowled over.
To try this simple and super delicious crunchy dish, check out the video at: