Eggplant Cutlets with Spiced Tomato Chutney – A Vegan Sri Lankan Delight

Allergens

N/A

Ingredients

• 2 large eggplants
• 1 cup breadcrumbs
• 1/2 cup coconut milk
• 1/4 cup cilantro, finely chopped
• 2 cloves garlic, minced
• 1 inch ginger, grated
• Salt and pepper to taste
• Oil for frying
• For the spiced tomato chutney: 3 medium ripe tomatoes, diced 1 onion, finely chopped 2 cloves garlic, minced 1 inch ginger, grated 1 teaspoon mustard seeds 1 teaspoon cumin seeds 1/4 teaspoon turmeric powder 1/4 teaspoon red chili powder 2 tablespoons tamarind paste 2 tablespoons brown sugar Salt to taste

Instructions

1. a. Prepare the eggplant by washing and slicing into 1/2 inch thick rounds. Place the slices in a colander and sprinkle with salt. Allow them to sit for 30 minutes, then rinse off the excess salt and pat dry. b. In a large bowl, combine eggplant, breadcrumbs, coconut milk, cilantro, garlic, ginger, salt, and pepper. Mix well until all ingredients are incorporated and the mixture forms into patties easily. c. Heat oil in a deep frying pan over medium heat. Carefully lower each patty into the oil and fry until golden brown on both sides, about 3 4 minutes per side. Remove from oil and drain on paper towels. d. For the spiced tomato chutney, heat oil in a saucepan over medium heat. Add mustard seeds and cumin seeds cook for 1 minute until they begin to crackle. Stir in onions, garlic, and ginger sauté until softened. e. Add diced tomatoes, turmeric powder, red chili powder, tamarind paste, brown sugar, and salt. Bring the mixture to a boil, then lower heat and simmer for 10 minutes or until desired consistency is reached.

Chef’s Insight

The key to perfect eggplant cutlets is properly salting and draining the eggplant before combining it with the other ingredients. This ensures that the patties are not too soggy or watery when fried.

Notes

For a spicier chutney, add more red chili powder or fresh green chilies.