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Tangy Eggplant

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Serves 2

Ingredients

  • 2 Chinese eggplant
  • 1 tbsp cornstarch
  • 1 tbsp lemon juice
  • 1/4 tsp black pepper powder
  • 1/2 tsp salt
  • 4-5 tbsp water (to mix these above ingredients for marinade)

    For garnish 
    1 tsp Tamarind chutney
    1 tsp yogurt
    1 tsp Green chutney
    Chopped onion & tomatoes
     

Method

  1. Thinly slice Chinese eggplant.
  2. Mix cornstarch, lemon juice herbs and spices.
  3. Coat thin slices with the above marinade.
  4. Deep fry the eggplant slices.
  5. Put the slices in lettuce (made as a serving bowl)
  6. Garnish it with yogurt, tamarind sauce, chopped onions and tomatoes.

Hudson Valley Restaurant Week is back this April 8-21!