Eggplant Rounds

Savory grilled eggplant or brinjal. If you're having a barbeque we recommend grilling these rounds rather than frying. They are delicious either fried or grilled!

Rated 3.3 from 32 votes

Prep Time

Total Time

15M

Servings

6 servings

1/2 cup cornmeal

1/2 teaspoon chili powder

1/4 teaspoon dried oregano

salt to taste

1 eggplant, sliced into 1/2 inch rounds

1 quart vegetable oil for frying

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In a shallow dish, combine corn meal, chili powder, oregano and salt. Dredge each eggplant slice in this mixture until coated on both the sides. Shake off excess.

Heat a small layer of oil in a large skillet. When the oil is hot arrange a layer of the the eggplant rounds in the oil and fry uncovered for 2 to 3 minutes. Flip the rounds over fry until golden brown. Continue adding oil and frying the rounds until they are all fried. Serve either hot or cold.

What You Need

Instructions

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