Eggplant Cutlets Eggplant roundels topped with chicken mince mixture and shallow fried. This recipe is from FoodFood TV channel By Sanjeev Kapoor 16 Mar 2016 in Recipes Course New Update Main Ingredients Thin Long Eggplants, Minced Chicken Cuisine Fusion Course Snacks and Starters Prep Time 0-5 minutes Cook time 41-50 minutes Serve 4 Taste Spicy Level of Cooking Moderate Others Non Veg Ingredients list for Eggplant Cutlets 2 medium Thin Long Eggplants 100 grams Minced Chicken for shallow frying Oil to taste Salt 1 tablespoon Schezwan chutney 1/2 cup Refined flour (maida) 1 medium Onion finely chopped 1/2 cup White sesame seeds (safed til) for garnishing Sprigs of fresh coriander Method Heat oil in a non-stick pan. Cut the eggplants into roundels, place them on a plate, sprinkle salt and set aside. Mix onions, Schezwan chutney and minced chicken in a bowl. Take 1 cup water in a bowl. Spread refined flour and sesame seeds on two separate plates. Coat each eggplant roundel with refined flour. Dampen your hands in water and spread a portion of minced chicken mixture on each eggplant roundel, roll in sesame seeds. Shallow-fry in hot oil till the underside is done. Turn them over and cook till the chicken is fully done. Drain on absorbent paper. Arrange on a serving plate and serve hot garnished with coriander sprigs. Nutrition Info Calories 1225 Carbohydrates 84.4 Protein 53.4 Fat 74.3 Other Fiber Iron-14mg #Oil #Onion #Refined flour (maida) #Salt Subscribe to our Newsletter! Be the first to get exclusive offers and the latest news Subscribe Now You May Also like Advertisment Read the Next Article