🇮🇳 Indian

Eggplant Cutlets

Name: Eggplant Cutlets
Prep time: 15 min
Cook time: 7 min
Total time: 22 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 1 tsp Garam Masala; 1 small, grated Onion; 3 tbsp, for frying Ghee; 2, boiled Potato; 1, beaten Eggs; 2 large, cubed Eggplant; 80 g Breadcrumbs

🇮🇳 Indian

Crisp-edged patties of eggplant with a soft heart — pan-fried and made for dipping. Ready in 22 minutes including prep.

Prep 15 min Cook 7 min Serves 4 Medium

Ingredients

Garam Masala1 tsp
Onion1 small, grated
Ghee3 tbsp, for frying
Potato2, boiled
Eggs1, beaten
Eggplant2 large, cubed
Breadcrumbs80 g

Optional extras

Fresh Cilantrohandful, to finish

Instructions

1
Chop or mash the eggplant finely, then mix with the breadcrumbs, egg, grated onion and garam masala.
2
Season generously, then shape into 8 small patties with wet hands.
3
Chill for 15 minutes so they hold their shape in the pan.
4
Shallow-fry in the Ghee over medium heat for 3-4 minutes a side until crusty and cooked through.
5
Drain briefly and serve with yogurt, fresh cilantro and wedges of lemon.

Chef's tip

A final squeeze of lemon just before serving lifts every other flavour.

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Watch how it's made

Video: Eggplant Cutlets | Cooksmart | Sanjeev Kapoor Khazana · on YouTube