Today is St Patrick’s Day, an Irish festival, which is celebrated with the color green. Today is also Holi, the festival of colors celebrated in India. Both festivals involve celebrating with colors and spending time with friends and family over food. Fries and vegetables fried in batter is a staple appetizer or snack food that is enjoyed everywhere in the world. Eggplants fried in chickpea batter is a favorite is parts of India. It is called “Baingan Bhaji” or “Beguni” in different parts of India. Here is a low fat, baked version of this timeless classic where I have added bread crumbs to make it crunchy. So here is to celebrating St. Patrick’s Day or Holi in Phoenix with baked eggplant fritters.
Baked Eggplant fritters
- 1 big eggplant (cut into ½ inch rounds)
- ½ tsp salt
- 1 cup bread crumbs with Italian seasonings
- 1 cup panko bread crumbs
- 1bsp chickpea flour
- ½ cup milk
- Pam cooking spray
Mix the chick pea flour with the milk to make a thin batter. Mix the two types of bread crumbs (Italian and Panko) and keep aside. Season the eggplant rounds with salt. Then dip them in the chickpea batter and then dredge in the bread crumbs mix. Repeat the process if you have little holes in the breading. Preheat the oven to 350 degrees F. Line a baking tray with aluminum foil and spray with cooking spray. Arrange the breaded eggplants on the tray. Spray with cooking oil and bake in the oven for 10 minutes. Remove from the oven, turn the eggplants over, spray with oil again and bake for 5 more minutes. Your crispy, baked egg plants are ready. Serve with your favorite cocktail or a cup of Chai tea.