Posted in Vegetarains

Deep fried eggplants

If you are eggplant lovers, these deep fried eggplants are soooooo yummy- crispy, crunchy and could be served as a starter.

1 large eggplant
1 egg white
50 g cornflour
1 tsp salt
1 tbs curry powder
Oil for deep frying

Peel eggplant off. Using a sharp knife, slice the eggplant into long strips or round shape. Place the egg white in a bowl and lightly whip. Mix the cornflour , curry powder and salt together.

Heat the oil for deep frying in a pot. Dip each piece of eggplant into the beaten egg, then coat in the cornflour mixture. Deep fry the eggplants for about 5 minutes or until crispy. Then remove from the pot and drain on kitchen paper. Serve these super tasty and crispy eggplants with sweet chilli or soy sauce.

بادمجان سرخ شده
این بادمجان های سرخ شده فوق العاده لذیذ و تردهستند و به آسانی تهیه میشوند و می توانید به عنوان پیش غذا با سس سرو کنید.


مواد لازم

یک عدد بادمجان بزرگ

یک سفیده ی تخم مرغ

پنجاه گرم آرد ذرت

یک ق چ نمک

یک ق غ پودر کاری

روغن برای سرخ کردن

طرز تهیه
بادمجان را پوست گرفته و با یک چاقوی تیز بادمجان را به صورت نوارهای باریک برش دهید. سفیده ی تخم مرغ را در یک کاسه کمی هم بزنید. در یک ظرف جداگانه نیز آرد ذرت – نمک و پودر کاری را هم با یکدیگر مخلوط کنید. روغن را داغ کرده و تکه های بادمجان را دانه دانه اول در مایع سفیده ی تخم مرغ بغلطانید و سپس با مخلوط آرد آن را پوشش دهید. در روغن به مدت 5 دقیقه سرخ کنید تا کاملن طلایی شوند. پس از سرخ شده روی دستمال روغن گیر آشپزخانه قرار دهید تا روغن اضافی گرفته شود.
بادمجانهای سرخ شده ی بسیار خوشمزه را با سس چیلی شیرین و یا سویا سس سرو کنید.



Hello everyone, my name is Rozina. I am Iranian with Azerbaijani roots. I was raised in Iran but I am living in Scotland. I am passionate about cooking and preparing meals for my family and friends. I tell them the story behind the meal, the pronunciation of their Iranian name and the spices that used in Persian cuisine. I am an archaeologist, photographer, a cooking teacher, and very interested to introduce Persian and Azerbaijani meals, desserts and beverages to people from different cultures, as I love to try food from all over the world. Iranian cuisine is a combination of rice with meat ( chicken, beef, lamb, fish, turkey), nuts, fruits, dried and fresh herbs and vegetables. Iranian food is a celebration of flavor, colour and spices such as: saffron, cinnamon, cardamom, turmeric, dried rose petals, dried limes, cumin, .... I share my recipes in Farsi/English along with step by step photos of preparation. I take all my own pictures. I have learned my traditional Persian and Azerbaijani recipes from my lovely mother, and she has learned from her mother. Over the years, I have experimented and learned more recipes. Some of my recipes are a fusion Western and Middle Eastern cuisine. Some are forgotten from Persian cooking tables and I try with posting and sharing those ones, to preserve them. All my recipes and pictures are property of rozinaspersiankitchen. I would be pleased if you would mention my site if you wish to use any of them. So, if you are interested to know about Persian /Azerbaijani food taste, you can try my website. I will be glad to hear your ideas about my recipes. :) Thank you for visiting my website.

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