If there’s one dish that always brings me back to my childhood, it’s my Eggplant Graffiti Recipe.
Growing up, eggplants were a staple in our family kitchen, but the graffiti eggplant – with its beautiful purple and white skin – made me fall in love with cooking all over again.
It’s the kind of recipe that’s simple to make yet packed with flavor, perfect for weeknights when you want something cozy and delicious without too much fuss.
I’m thrilled to share this recipe with you because it’s one that’s been in my family for years, and I think you’ll love it just as much as I do.
How To Make The Best Eggplant Graffiti Recipe At Home
This Eggplant Graffiti Recipe brings out the best in graffiti eggplant: a tender inside and a crispy, flavorful coating. It’s quick, vegan, and pairs wonderfully with rice or naan.
Recipe Overview
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Cuisine: Indian-inspired
- Course: Side Dish or Main
- Difficulty: Easy
- Yield: 4 servings
- Calories Per Serving: Approx. 150
Ingredients
- 2 graffiti eggplants (whole or sliced into 1/4 inch thick rounds)
- 1/2 tsp turmeric powder
- 1/2 tsp red chili powder (adjust to taste)
- 1/2 tsp coriander powder
- 1 tsp ginger-garlic paste
- 2 tbsp gram flour (besan)
- Salt to taste
- 1/4 cup water
- 2 tbsp oil (for shallow frying)
- 10-12 curry leaves (optional, but adds a great aroma)
Instructions
- Prep The Eggplant: Wash the graffiti eggplants and pat them dry. You can either slice them into rounds or keep them whole if they’re small. Keeping the skin on adds a slight crunch and helps them hold together.
- Make The Spice Mix: In a mixing bowl, add the turmeric, red chili powder, coriander powder, ginger-garlic paste, gram flour, and salt. Gradually add water until you get a thick, smooth batter that can coat the eggplant slices well.
- Coat The Eggplant: Dip each eggplant slice in the batter, ensuring both sides are well-coated. The gram flour gives a lovely crisp layer that complements the creamy texture of the graffiti eggplant.
- Shallow Fry: Heat oil in a non-stick skillet over medium heat. Add the curry leaves to the hot oil for extra flavor, then place the coated eggplant slices in the pan. Shallow fry each side for about 3-4 minutes until they turn golden brown and crispy. Avoid crowding the pan; fry in batches if needed.
- Drain And Serve: Once fried, place the eggplants on a paper towel to absorb any excess oil. Serve hot, and enjoy the crispy texture with a squeeze of lemon on top for a tangy twist!
Cooking Tips
- For Extra Crispiness: If you love extra crunch, sprinkle a bit more gram flour on the coated eggplants right before frying.
- Pairing Suggestions: Serve with steamed basmati rice, naan, or a side of raita for a cooling balance.
- Dietary Adjustments: For a gluten-free option, ensure your gram flour is certified gluten-free. To make it even lighter, skip the oil and bake the eggplants instead.
Serving Suggestions
These crispy graffiti eggplant slices make a great side dish with rice or can be a stand-alone vegan main.
They’re also delicious as a filling for wraps or a topping for salads. Try them with a sprinkle of chaat masala or some lemon zest for extra flavor!
What Is The Difference Between Eggplant And Graffiti Eggplant?
Eggplants come in many varieties. Graffiti eggplants, with their characteristic purple and white stripes, are smaller and have thinner skins compared to regular eggplants.
They’re sweeter and less bitter, making them perfect for quick-cooking dishes like this recipe.
What Does Graffiti Eggplant Taste Like?
Graffiti eggplant has a milder, slightly sweet taste with a creamy texture when cooked. Its thin skin is tender, making it great for eating whole or sliced.
Can You Eat Graffiti Eggplant Skin?
Yes, graffiti eggplant skin is edible and has a delicate, tender texture. Leaving the skin on also adds color and helps hold the eggplant together during cooking.
Frequently Asked Questions
Can I Bake The Graffiti Eggplant Instead Of Frying?
Absolutely! Preheat your oven to 400°F (200°C), arrange the coated eggplant slices on a lined baking sheet, and bake for 20-25 minutes or until golden brown.
How Do I Keep My Eggplant From Absorbing Too Much Oil?
A good tip is to lightly salt the eggplant slices and let them sit for 10 minutes before coating. This helps draw out some moisture and prevents excess oil absorption.
What Other Spices Can I Add?
You can experiment with garam masala, cumin powder, or amchur powder for a unique twist. Just add a pinch or two to the batter.
Can I Use Regular Eggplant In This Recipe?
Yes! If graffiti eggplants aren’t available, regular eggplants work fine. Just slice them a bit thinner, as they take slightly longer to cook.
Closing
I hope you give this Eggplant Graffiti Recipe a try. It’s a fun way to bring out the best in graffiti eggplant, and you won’t need any fancy ingredients or equipment.
Let me know how it turns out and if you tried any of the tips for extra flavor. Be sure to explore my other eggplant recipes and share your feedback!
Healthy And Tasty Eggplant Graffiti Recipe For All Ages
Ingredients
- 2 graffiti eggplants whole or sliced into 1/4 inch thick rounds
- 1/2 tsp turmeric powder
- 1/2 tsp red chili powder adjust to taste
- 1/2 tsp coriander powder
- 1 tsp ginger-garlic paste
- 2 tbsp gram flour besan
- Salt to taste
- 1/4 cup water
- 2 tbsp oil for shallow frying
- 10-12 curry leaves optional, but adds a great aroma
Instructions
- Prep The Eggplant: Wash the graffiti eggplants and pat them dry. You can either slice them into rounds or keep them whole if they’re small. Keeping the skin on adds a slight crunch and helps them hold together.
- Make The Spice Mix: In a mixing bowl, add the turmeric, red chili powder, coriander powder, ginger-garlic paste, gram flour, and salt. Gradually add water until you get a thick, smooth batter that can coat the eggplant slices well.
- Coat The Eggplant: Dip each eggplant slice in the batter, ensuring both sides are well-coated. The gram flour gives a lovely crisp layer that complements the creamy texture of the graffiti eggplant.
- Shallow Fry: Heat oil in a non-stick skillet over medium heat. Add the curry leaves to the hot oil for extra flavor, then place the coated eggplant slices in the pan. Shallow fry each side for about 3-4 minutes until they turn golden brown and crispy. Avoid crowding the pan; fry in batches if needed.
- Drain And Serve: Once fried, place the eggplants on a paper towel to absorb any excess oil. Serve hot, and enjoy the crispy texture with a squeeze of lemon on top for a tangy twist!
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