Breaded aubergines with thermomix

(5 votes, average: 3.40 out of 5)

9 June, 2022

The recipe that we share today on this blog is a typical preparation of Andalusiawith a very special variant and that is that we will give touches of the main Indian flavors to this recipe itself.

eggplants battered with thermomix is the ideal companion for any meat, chicken, pork or fish dish, even just as a snack they look great, as you can see in this recipe without using oil

Breaded aubergines with thermomix

Without further ado, put on your apron and go for them!

Breaded aubergines with thermomix

People

Cooking time:

2 minutes

Total Time

2 minutes

Kitchen

Spanish

Category:

1 thermomix dishes Vegetarian Recipes with Thermomix Vegetables with Thermomix

Ingredients of Eggplants breaded with thermomix

1 Eggplant
Pepper
130 grams of cold water
130 grams of wheat flour
1 teaspoon curry powder
Olive oil
½ teaspoon garam masala
½ teaspoon asafetida
Salt

Preparation of breaded eggplants with thermomix

Wash the aubergines well and remove the skin, you can cut them the way you want, in sticks or slices, any option would be fine.
Place them in a colander, on a rack or in a tray on absorbent paper, add salt and let the liquid drain from the aubergines for about 30 minutes.
Meanwhile, have a pan or saucepan to fry, place the oil to heat over medium heat, without letting the oil burn.
On the other hand, place the flour, a little salt, water and the spices (the curry powder, garam masala, asafoetida and pepper) in the Thermomix bowl, mix everything, program.
10 seconds / Speed 5
The result will be a smooth, homogeneous mixture, not very dense but not very liquid either. The consistency should be creamy and thick.
If your mixture has been dense, add a little water and if, on the contrary, it has been very liquid, add a little more flour, program.
10 seconds / Speed 5
Now, place the mixture in a bowl or bowl and submerge the cut aubergines, make sure they are well coated on all sides.
Submerge them in the pan with the hot oil, fry until they are golden on each side and then drain them on a plate with absorbent paper to remove excess oil.