Spicy Aubergine Slices
Spicy Aubergine slices make a fantastic side. I always eat mine with a Daal curry and white rice. I sometimes add okra and some spicy fried fish to the equation too. It is just such a delicious meal.
Have you ever been really close to a person and their family and then one day you’re not. You don’t even really know what happened but there are some random stories on the grapevine. I think everyone has experienced that at some point. Depending on your age of course. It is sad but at the same time, It’s the way it’s meant to be. From a spiritual perspective, I believe that people are put into your life at certain times because that is what you need at that time. I don’t feel that I am superior to anyone but I am glad that the some people are no longer in my life from 15 years ago. However, as I say there is a sadness in it too. I don’t think I am making any sense and at the same time being really vague but I hope you get what I am saying.
So yesterday we took the kids to the park. There is something so beautiful about wondering around in Autumn. I love leaf/conker and twig picking with the kids at this time of year. We have a park near where we live the skater park within it. It is just so cool to watch the kids on their skates/boards/bikes flying about. Obviously the kids are mesmerised and could stand there all day. Instead they run up and slide down when there is a gap for them to do so. They took their skates last week and practiced just on ground level because it was their first time. My daughter loved it but my son wasn’t convinced. He just wanted to go and get his board!
This meal is perfect after a cold day at the park.
- 2 Aubergines cut in 1/4 inch slices
- 1tsp Paprika Powder
- 1 tsp Turmeric Powder
- 1 tsp Coriander Powder
- 1 tsp Cumin Powder
- Salt for sprinkling
- 2 Egg whites
- Mustard Oil for frying
- Place the Aubergine rounds into a colander and sprinkle with salt.
- Leave for half an hour and pat dry.
- Add the paprika, turmeric, coriander and cumin powder to the aubergines and rub in.
- Brush each aubergine slice with a very thin layer of egg white (this is so you don't have to use as much oil in the frying).
- Add some oil to a pan (about 4 tbsp). Fry the aubergines in batches. (Don't try to fry too many at the same time). Fry 2-3 minutes each side.
- Remove and drain on a paper towel.
The egg white means you are not using as much oil and the aubergine stays crispy. (Updated photo coming soon - I took this before I knew!) Don't rush the frying of the aubergines. Only fry 3 slices at a time. Otherwise the temperature of the oil will drop and the aubergines will soak up a lot of oil.