Eggplant Fritters

We eat tons of eggplant or aubergines on the island.  These are best enjoyed with some frest tomato chutney.


  • 4 good-sized Chinese or Japanese eggplant
  • 1 medium purple onion, grated
  • 1 garlic clove, chopped
  • 1 small piece fresh ginger, peeled and grated
  • 1 small handful fresh cilantro, finely chopped
  • 1 cup chickpea flour
  • 1 egg, beaten
  • 3 tbsp milk
  • 1/8 teaspoon baking powder (a generous pinch)
  • Vegetable oil
  • Salt and pepper

Cut the eggplant into small, thin discs and soak in some salted water.  Mix the chickpea flour and baking powder together in a bowl.  Add the ground garlic, onion, ginger and onion to the flour mixture.  Mix in the beaten egg and milk.  Season with salt and pepper.  Heat 1/4 to 1/2 cup oil in a pan.  Drain the eggplant, dip into the batter mixure and fry until brown and crispy.  Drain the fritters on paper towels and serve immediately with tomato chutney and piment for dipping.


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