Eggplant & Zucchini
Oven-fried Zucchini or Eggplant

Oven of course is a preferred method even for fried things. Here are a couple vegetables made the same way that taste great baked and then roasted in the oven.

Pointer 1: A thicker batter is needed for oven frying
Ponter 2: Use olive oil for monosaturated fat instead of butter or other dairy fat.


  • Olive oil for coating the vegetables
  • Warm water for batter
  • 1 cup chickpea flower
  • Vegetables - Eggplant and Zucchini (or any other)
  • 2 tsps. red chilli powder
  • 1 pinch asafoetida
  • 1 pinch of baking soda (optional)
  • Salt to taste

Wash, dry and cut vegetables to desired shape. Take a cup of chickpea flour^, add the baking soda, chilli powder, asafoetida and a tsp. of salt. Add water slowly to this mix and create the batter the consistency of a pancake mix, thicker than what you prepare the batter for stove top oil frying. You may taste the batter and add more salt as needed. Test the batter by dipping and coating a few vegetables. The batter should stick to the vegetables. Adjust flour, salt and spice accordingly..

Take a pan. Place aluminum foil. Lightly coat it with oil. Now place the prepared, lightly battered and coated vegetables in the pan. Sprinkle olive oil on top and toss the vegetables with a little more olive oil. Pre-heat oven to 350 degrees. Place the vegetables in the oven and let them cook for about 15 minutes until vegetables are cooked. Now increase the heat to 450 degrees and then roast the vegetables for another 10 minutes. The batter should turn to a golden brown.

Serve with ketchup or any chutney.

^ Please contact me for any of these ingredients or utensils.

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