My crispy spicy zucchini with roasted eggplant recipe can be enjoyed as a side dish or appetizer served with pita bread. I enjoy making it as I love its zesty flavor. It is a great veggie option that takes a short time to prepare. Here is the recipe for everyone to enjoy.
Ingredients:
Preparing eggplant:
- 1 eggplant, 1 pound
- 2 tablespoons tahini paste
- 1 tablespoon lemon juice
- 4 cloves garlic, crushed
- 1 teaspoon black pepper, crushed
- Sea salt as needed
Preparing zucchini:
- 1 large zucchini, sliced
- ½ teaspoon turmeric powder
- 1 teaspoon red chili powder
- 1 teaspoon mango powder (‘amchur powder’)
- ½ cup gram flour (‘besan’)
- 1 tablespoon corn flour
- 1 tablespoon self-rising flour
- 1 tablespoon roasted combination of spice powder (1 teaspoon of cumin seeds, 1 teaspoon raw coriander, and 2 teaspoons crushed red chili flakes; combine and roast on a low flame, and then grind into a powdered form)
- 2 cups cooking oil
Garnishing:
- 1 tablespoon cilantro, finely chopped
- 3-4 green chili, small size, finely chopped
- 1 tablespoon extra-virgin olive oil
Method:
Preparing zucchini:
In a large bowl mix together zucchini slices with all the other above-mentioned ingredients. Marinate the zucchini in the spice mixture for about 20 minutes.
Heat oil in a large heavy wok on high heat. When the oil is shimmering, add a batch of marinated zucchini and fry until they turn golden brown and crispy. Then place the fried zucchini on a kitchen paper towel so that the oil is drained out.
Tip: Ensure that the oil is hot, otherwise the zucchini will absorb oil and become soggy.
Tip: Salt should be added after deep frying the zucchini
Preparing eggplant dip:
Preheat the oven to 450 degrees Fahrenheit. Using a fork, poke holes throughout the eggplant and wrap it in aluminum foil. Then place it on a baking sheet to roast for 30-45 minutes. Gently peel off the skin from the eggplant, then mash and make smooth. Set aside.
In the food processor, add eggplant, tahini, lemon juice, garlic, black pepper, and sea salt. Blend them to make a smooth puree. Transfer to a serving plate. Arrange zucchini slices on top of the dip. Sprinkle with roasted combination powder, green chili, cilantro, sea salt, and extra virgin olive oil.