INGREDIENTS

1 big medium size eggplant

3 tablespoon of shredded tofu, squeeze out little water from tofu, and add some salt, lemon juice, and black pepper to taste and keep side( optional )

2 tablespoons of fresh lemon juice.

1 teaspoon red chili pepper flakes ( or to your taste)

salt to taste

1/2 cup  Amarnath flour (all so call Rajagra flour)

1/2  cup chickpeas flour.

MASALA   FOR   FLOUR

salt to taste

1/2 teaspoon turmeric

1 teaspoon red chili powder ( or to taste)

1 teaspoon cumin

1/2 teaspoon ajwain seed

1 tablespoon oil corn or canola ( I can’t use another you can use your choice)

Keep some more oil to grill them

.

METHOD

1: Wash eggplant then make thin slices may be 1/4 inch,then marinated with lemon juice, salt and red chili pepper flakes  and keep 3to 4 hours ( you can keep over night that will give you much batter flavor) then keep side.

2: Mix both flour and tofu, add allspice,red chili powder, cumin, ajwain seed, and salt to tast, all mix well.

3: Squeeze all eggplant and take out all the  water, then roll eggplant in to the flour mixture both sides.

Look at this pitcur, eggplant roll in to the  flour on both sides.

 

This one is in the frying in pan.

 

4: Then put non stick pan on the stove medium low heat ( if you have cast iron you can use that one) when pan  get hot then add oil in and  let get hot then add eggplant in and just sprinkle little water cover it and let cook  4 to 5 minutes,  and trun over if you need little oil you can add, and let  let cook  3 or 4 minutes let both sides nice and golden, repeat  until all i

s finish.

In this picture they are ready to eat, just garnish with pomegranate and cilantro, and serve.

Note: This is very healthy and easy to make, and this have all you need veggies, protein,and all plant bease, you can eat any time of the day, you can make sandwich with gluten free bread, children will love them in there lunch box too.

Note: this is vegan, allergy-friendly, gluten-free, dairy-free, nut-free.