Fried aubergine slices (Tala hua baigan) from Madhur Jaffrey's Indian Cooking, Revised and Expanded by Madhur Jaffrey

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Notes about this recipe

  • jdub1371 on July 25, 2022

    Instead of frying the eggplant, I cut it a little chunkier, tossed it with peanut oil and the spice mixture and roasted it at 450F for 30 minutes, flipping after 20 minutes. Great! Tender, flavorful eggplant without so much oil. I will probably try frying it at some point, but most of the time I find fried eggplant too oily for my taste. Note: I did not salt and drain the eggplant before roasting it and it didn't need it. It wasn't at all bitter and the amount of salt in the spice mixture was just right.

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