xiaoxl/recipe_data huggingface dataset:
Mexican Corn Bread Casserole
Category: world-cuisine
By OBSIDIAN1

This Mexican corn bread casserole is a delicious, cost-effective recipe to make and is really easy to throw together in a pinch. Serve with sour cream.

Ingredients:
1 tablespoon olive oil
1 small onion, diced
½  red bell pepper, chopped
1 pound ground beef
1 teaspoon minced garlic
1 teaspoon chili powder
¼ teaspoon cayenne pepper
salt and ground black pepper to taste
½ cup frozen corn
1 cup shredded Mexican cheese blend, divided, or more to taste
1 cup salsa
1 cup cornmeal
¾ teaspoon salt
½ teaspoon baking soda
1 cup milk
2  eggs, beaten

Directions:
Preheat the oven to 425 degrees F (220 degrees C). Heat olive oil in a skillet over medium-high heat. Add onion and red bell pepper; saute until softened, 5 to 7 minutes. Add ground beef, garlic, chili powder, cayenne pepper, salt, and black pepper. Cook and stir until beef is browned and crumbly, 5 to 7 minutes. Mix corn into the beef mixture and toss to defrost, about 3 minutes. Drain and discard fat. Add about 1/4 of the shredded Mexican cheese blend and mix well. Pour meat sauce into a 9x13-inch casserole dish. Cover meat with a thin layer of salsa. Combine cornmeal, salt, and baking soda in a large bowl. Add milk and eggs; stir until well blended. Pour cornmeal mixture on top of salsa layer and top with remaining shredded Mexican cheese blend. Bake in the preheated oven until browned on top, about 30 minutes.

Prep time: 15 mins
Cook time: 40 mins
Total time: 55 mins
Yields: 1 9x13-inch casserole

Calories: 304.2
Fat: 16.3 g
Saturated fat: 7.5 g
Carbohydrates: 21.5 g
Sugars: 3.8 g
Dietary fiber: 1.9 g
Protein: 18.2 g
Cholesterol: 100.6 mg
Sodium: 707.9 mg
Barbecued Spam Sandwiches
Category: meat-and-poultry
By Domestic Goddess

I came across this recipe about 16 years ago. I know this sandwich sounds a bit strange, being Spam and all, but I have to admit it's not a bad tasting sandwich. It's the only thing I've ever made with spam.

Ingredients:
1 (12 ounce) container fully cooked luncheon meat (e.g. Spam)
1 ½ cups barbeque sauce
1 cup prepared coleslaw
1 loaf French bread, cut into 4 pieces, split and toasted

Directions:
Slice the lunch meat into thin slices. Combine the sliced lunch meat and barbeque sauce in a large skillet over medium heat. Cook until heated through. Spoon meat and sauce onto the bottom halves of the toasted bread. Top with coleslaw, and then the other half of the pieces of bread.

Prep time: 15 mins
Cook time: 5 mins
Total time: 20 mins
Yields: 4 sandwiches

Calories: 768
Fat: 26.5 g
Saturated fat: 9.1 g
Carbohydrates: 106.8 g
Sugars: 27.3 g
Dietary fiber: 4 g
Protein: 25.1 g
Cholesterol: 62.8 mg
Sodium: 2948.3 mg
Mary's Lemon Bars


Ingredients:
flour, butter, powdered sugar, eggs, lemon juice, sugar, flour, baking powder

Directions:
Crust:, Mix until crumbly., Pack into 9X12 cake pan and bake at 350 F for 15 minutes., Filling:, Mix ingredients while crust is baking., When crust is done, pour mixture over the crust., Bake 25-30 minutes at 325°F., When cool, sprinkle with a little powdered sugar., Cut into bars.
Goat Cheese Tart


Ingredients:
flour, butter, margarine, cold water, butter, shallot, potato, heavy cream, eggs, dill, white pepper

Directions:
preheat oven to 350.
to make the crust, place the flour, butter and margarine into bowl of food processor, pulse till mix is size of small peas.
With motor running, add water all at once. Turn it off as soon as the dough begins to stick together. Do not overprocess.
Turn the dough out onto a floured surface and work quickly into a ball.
Chill in refrigerator for 30 minutes.
to make filling, melt butter, add shallots and sauté till transparent, about 5 minutes. Set aside. (if using sliced potato, sautee it with shallots till browned].
Place the goat cheese in the bowl of the food processor with the metal blade in place and process till smooth, about 15 seconds. Add the cream and the eggs and mix till well blended.
Add the dill and pepper and blend.
Line a 9 inch tart pan with the dough. Spread the shallots (and potato, if using] evenly over the bottom of the unbaked tart shell.
Pour in the cheese mixture to fill the crust.
Bake for 30-35 minutes or till golden brown and set.
Cut into wedges and serve either hot or at room temp with a green leafy salad.
Sausage Pizza Muffins


Ingredients:
Italian sausage, green pepper, onion, fresh mushrooms, garlic cloves, tomato sauce, English muffins, mozzarella cheese

Directions:
Brown sausage in skillet; drain any excess fat.
Add bell pepper, onion, mushrooms, seasoning and garlic; cook stirring for 2 minutes.
Stir in tomato sauce and simmer uncovered, for 20 minutes.
Top each muffin half, with about 2 tablespoons or meat sauce then top with shredded cheese.
Broil until cheese melts, and filling is hot.
Serve immediately.
Ys BBQ Sauce


Ingredients:
catsup, onion, brown sugar, prepared mustard, water, Worcestershire sauce, garlic powder

Directions:
"Mix all ingredients together and simmer about 15 to 30 minutes."
Stuffed Chicken Parmesan Sub
Category: world-cuisine
By Brian Genest

I love chicken Parmesan sandwiches, and I love chicken cordon bleu. So why not combine the two?

Ingredients:
2  skinless, boneless chicken breast halves
2 cups Italian-style salad dressing
2 cups all-purpose flour
1 tablespoon baking powder
1 ½ cups milk
1  egg
3 cups Italian-seasoned bread crumbs
2 tablespoons butter, divided, or as needed
10 slices prosciutto, chopped into chunks
4 cups marinara sauce
canola oil as needed
1 cup shredded mozzarella cheese, or more to taste
4  Italian sub rolls
8 slices provolone cheese
1 cup grated Parmesan cheese

Directions:
Slice each chicken breast down the center to make 4 cutlets. Place each between 2 pieces of plastic wrap and pound to about 1/2 inch thinness with a meat mallet. Marinate chicken breasts in Italian dressing in the refrigerator overnight. Remove chicken to bring to room temperature 1 hour before cooking. Combine flour and baking powder in one bowl, milk and egg in another bowl, and bread crumbs in a third bowl. Set aside. Heat 1 tablespoon butter in a pan over medium heat. Cook prosciutto in the hot butter until it starts to brown, about 5 minutes. Transfer to a paper towel-lined plate. Bring marinara sauce to a simmer in a saucepan. Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C). Preheat the oven to 450 degrees F (230 degrees C). Lay chicken cutlets out flat. Line 1/4 of mozzarella cheese down the center of each and sprinkle 1/4 of prosciutto over cheese. Fold cutlets in half over the stuffing and secure edges together with toothpicks. Dunk rolled chicken into the flour mixture, then egg mixture, and finally bread crumbs. Drop chicken into the preheated fryer and cook until crumbs are golden brown, chicken floats, and is no longer pink in the center, 6 to 7 minutes. Transfer to a paper towel-lined plate to let grease run off. Cut sub rolls down the centers and spread remaining butter into interiors. Assemble sandwiches in the following manner: bottom sub half, chicken cutlet, marinara, provolone cheese, Parmesan cheese, and top sub half. Transfer subs to a baking pan. Toast in the preheated oven until bread is crisp and cheeses are melted, about 2 minutes. Serve hot.

Prep time: 45 mins
Cook time: 20 mins
Total time: 10 hrs 5 mins
Yields: 4 subs

Calories: 1103.5
Fat: 54 g
Saturated fat: 17.9 g
Carbohydrates: 109.8 g
Sugars: 20.4 g
Dietary fiber: 7.1 g
Protein: 43.4 g
Cholesterol: 106 mg
Sodium: 3562.9 mg
Healthy Double Dark Chocolate Muffins


Ingredients:
all-purpose flour, whole wheat flour, baking soda, salt, bananas, applesauce, yogurt, granulated sugar, pure maple syrup, egg, coconut oil, canola oil, vanilla extract

Directions:
Preheat oven to 350 degrees F. Line a standard 12-count muffin tin with paper liners or coat with non-stick cooking spray.
In a medium bowl, whisk together the all-purpose flour, the whole wheat flour, cocoa powder, baking soda and salt.
In a large bowl, whisk together the banana or applesauce, yogurt, sugar, maple syrup, egg, oil, and vanilla. Whisk until well-blended.
Add the flour mixture to the banana or applesauce mixture and stir just until flour is incorporated. Do not over-mix. Fold in the chocolate chips.
Fill each muffin cup about 3/4  full. Bake 22 to 23 minutes or until tops of muffins spring back when lightly touched.
Cool completely and remove from pan.
Orange Jello Salad


Ingredients:
mandarin oranges, boiling water

Directions:
Put dry Jello in the bottom of 9” x 13” glass dish., Add boiling water, and stir until completely dissolved., Add mandarin oranges, spreading them out in the pan., Stir in sherbet until it is completely melted., Chill in fridge overnight, until it is set., Slice and serve!
Deviled Egg Noodle Salad
Category: salad
By Chef John

Just so everybody's clear, we are not making deviled eggs and then turning them into a noodle salad. We are actually making a salad with the same flavors, using egg noodles. Because we use so many ingredients that typically are used for deviled eggs, this salad really did have a similar flavor profile, and tastes amazing. Garnish the salad with freshly chopped chives and green onions.

Ingredients:
⅔ cup mayonnaise
2 tablespoons Dijon mustard
2 tablespoons white vinegar
1 teaspoon paprika
¼ teaspoon ground black pepper
¼ teaspoon cayenne pepper, or to taste
2 teaspoons hot sauce, or to taste
½ teaspoon Worcestershire sauce
1 teaspoon white sugar
1 (8 ounce) package egg noodles
¾ cup thinly sliced red bell pepper
½ cup thinly sliced celery
¼ cup thinly sliced green onion, white and light green parts only
½ cup peeled carrot strips
1 teaspoon kosher salt, or more to taste

Directions:
Combine mayonnaise, Dijon mustard, vinegar, paprika, black pepper, cayenne, hot sauce, Worcestershire, and sugar in a large bowl with a whisk. Refrigerate until needed. Fill a large pot with well salted water and bring to a rapid boil. Cook egg noodles at a boil until just barely tender, 7 to 8 minutes. Drain immediately and rinse under cold tap water until cool to the touch. Drain well and transfer to a mixing bowl. Add bell pepper, celery, green onions, carrot, and salt to the noodles. Toss well with dressing to combine. Wrap and refrigerate for at least 2 hours before serving, tossing occasionally for best results. Toss before serving and adjust seasonings if needed.

Prep time: 20 mins
Cook time: 15 mins
Total time: 2 hrs 35 mins
Yields: 8 servings

Calories: 257
Fat: 15.9 g
Saturated fat: 2.5 g
Carbohydrates: 24.3 g
Sugars: 2.5 g
Dietary fiber: 1.8 g
Protein: 4.5 g
Cholesterol: 30.5 mg
Sodium: 491.2 mg
Shrimp Stuffed Delicata Squash
Category: appetizers-and-snacks
By emily

Delicata squash is a small oblong squash that has pale yellow skin with dark green stripes. It's sweet and smooth enough to eat plain, but the flavor really pops with this medley of shrimp and veggies. This recipe was a clean-out-my-freezer concoction that turned out to be tasty. For a light colorful meal, serve with a salad of mixed baby greens, cucumber, and toasted pine nuts.

Ingredients:
1  delicata squash, halved lengthwise and seeded
2 tablespoons water
2 teaspoons olive oil, or as needed
¼ cup chopped onion
¼ cup chopped bell pepper
¾ cup shrimp, peeled and deveined
¼ cup frozen corn
¼ cup frozen petite peas
½ teaspoon curry powder, or to taste
1 pinch salt and ground black pepper to taste

Directions:
Place squash halves, hollow-side down, into a microwave-safe dish; pour in water. Cover with a paper towel or microwave-safe lid. Microwave squash until tender, about 15 minutes. Heat olive oil in a skillet over medium heat; cook and stir onion and bell pepper in the hot oil until tender, 5 to 10 minutes. Add shrimp, corn, and peas; cook until shrimp is  is no longer transparent in the center and water has evaporated from  , about 5 minutes. Season with curry powder, salt, and pepper. Scoop shrimp mixture into squash halves.

Prep time: 20 mins
Cook time: 15 mins
Total time: 35 mins
Yields: 2 servings

Calories: 210.8
Fat: 5.7 g
Saturated fat: 0.9 g
Carbohydrates: 32.3 g
Sugars: 7.8 g
Dietary fiber: 5.3 g
Protein: 11.5 g
Cholesterol: 72.2 mg
Sodium: 113.3 mg
Banana and Peanut Butter 4-Ingredient 'Ice Cream'
Category: desserts
By roxyanndra

I make this for my family all the time! This is a great recipe for vegan/vegetarian diets, just replace the peanut butter with organic peanut butter or another nut butter. Substitute water for milk if desired. The more milk you add, the thinner and soupier your ice cream will be. Serve with sliced fresh fruit or handmade whipped cream.

Ingredients:
2  slightly overripe bananas, cut into chunks
1 teaspoon confectioners' sugar  (Optional)
½ teaspoon milk
2 drops vanilla extract
1 teaspoon peanut butter, or more to taste

Directions:
Arrange banana chunks on a plate; freeze until solid, about 2 hours. Blend frozen bananas, confectioners' sugar, milk, and vanilla extract together in a blender until smooth and creamy; add peanut butter and blend until smooth.

Prep time: 10 mins
Total time: 2 hrs 10 mins
Yields: 2 servings

Calories: 128.3
Fat: 1.8 g
Saturated fat: 0.4 g
Carbohydrates: 28.8 g
Sugars: 16 g
Dietary fiber: 3.2 g
Protein: 2 g
Sodium: 13.7 mg
Scrambled Eggs and Cheddar Cheese


Ingredients:
eggs, cheddar cheese, butter, milk, fresh chives

Directions:
put the eggs, butter and milk into a'non stick' saucepan on the heat and stir all the time.
When they start to get firm, but there are still some runny bits, remove from the heat.
Add the cheese and if used chives and stir until melted.
Serve.
Veggie Sub


Ingredients:
cream cheese, tomatoes, cucumbers, alfalfa sprout, swiss cheese, pepper

Directions:
Spread cream cheese on 1 slice of bread., Layer with tomato, cucumber, sprouts, and swiss cheese., Spread ranch dressing on bread and add a dash of pepper.
Snack Stackers (Lunch Box Surprise)


Ingredients:
"cheese"

Directions:
Cut 4 (1-1/2-inch] circles out of your choice of lunch meat (use small glass if you don't have a cutter that is that small and cut around it], then cut 4 (1-1/4-inch] stars out of your choice of cheese.
Top each cracker with 1 lunch meat circle and 1 cheese star or place in container and ship off in lunch box.
Two for One Potato Skins and Casserole for Two


Ingredients:
potato, cheddar cheese, sour cream, chives, milk, bacon bits

Directions:
Bake potato how ever you please, I microwave it for 5 minutes flip the potato, then microwave for five more.
Let potato cool then cut in half and scoop out the pulp and place the pulp into a bowl.
Mix all of the milk, the cheese reserving 3 tbs of cheese for skins and all but 3 tbs of the sour cream saving for the skins.
Grease two 6 oz ramekins and place the pulp mixture into the ramekins and top with cheese if you want to.
SKINS.
Cut the potato skins into four parts each, so you have 8 pieces.
Spoon a little sour cream on each skin and then top with remaining cheese and sprinkle with chives and bacon bits (optional].
You can place them in the fridge until you want to serve, or cook now.
To cook now place skins and ramekins into a 350°F oven until skins are toasted and until ramekins are heated through.
For vegetarian omit the bacon bits.
Chuck Wagon Soup


Ingredients:
celery, garlic, carrot, zucchini, dark red kidney beans, kernel corn, chipotle chile in adobo, chili powder, red chile, salt, pepper, cheese, sour cream

Directions:
In a large pot add 1 tbsp oil over medium high heat add onions, celery and mushrooms and cook till onions are slightly tender add ground beef and cook till browned. Make sure you keep the beef from sticking or clumping. Drain any fats.
Add remaining ingredients up to but not including the pasta. Cook over medium heat for 1 hr or until veggies are somewhat tender.
Add your cooked pasta and serve with a dollop of sour cream and some grated cheddar cheese.
Broiled Cheese Spamgel


Ingredients:
bagel, cream cheese, parmesan cheese, garlic clove

Directions:
Split and toast the bagel.
Scrape the garlic clove over the toasted surface of the bagel.
Spread the cream cheese over the bagel making sure that the entire cut surface is covered.
Cover the cream cheese with sliced Spam and broil for 3 minutes.
Remove bagel from the broiler, add parmesan cheese and return to the broiler for another 30 seconds.
Chicken Italienne


Ingredients:
tomato sauce, basil, oregano, chicken breasts

Directions:
Combine tomato sauce and seasonings.
Dip chicken pieces into tomato sauce mixture and coat with corn flakes cereal. Place in a single layer in a shallow pan coated with cooking spray.
Pour remaining sauce mixture over the top of the chicken.
Bake at 350 degrees about 1 hours or until chicken is tender. Do not cover pan or turn chicken while baking.
Black Sesame Seed Peanut Butter Cookies


Ingredients:
creamy peanut butter, sugar, egg, baking soda, black sesame seeds

Directions:
Preheat oven to 350 with racks in lower and upper thirds.
Beat together peanut butter and sugar in a medium bowl with an electric mixer until combined well, about 2 minutes. Beat in egg and baking soda.
Place sesame seeds in a shallow bowl. Roll level teaspoons of dough into balls, then roll in seeds to coat. Arrange balls about 1 inch apart on 2 ungreased baking sheets.
Bake cookies, switching position of sheets halfway through, until puffed and cracked, about 10 minutes. Cool on baking sheets 2 minutes, then transfer to racks to cool.
Hawaiian Muffins


Ingredients:
flour, sugar, baking powder, salt, flaked coconut, milk, butter, margarine, egg, vanilla

Directions:
In a bowl combine first 4 dry ingredients.
Stir in rest of dry ingredients; mixing to coat.
In another bowl mix together the wet mix ingredients.
Add wet mix ingredients to dry ingredients until just combined.
Spoon batter into prepared pans and bake at 400ºF for 15-20 minutes or until tests clean.
Makes 12.
These muffins freeze well.
Fantasy


Ingredients:
green creme de menthe, Amarula cream liqueur, milk

Directions:
Pour the milk into a cocktail shaker half filled with ice.
Stir in the Creme de Menthe and then the Amarula Cream.
Strain into a Martini glass and serve.
Garnish with chocolate sprinkles/chocolate powder if desired.
Warm:
Warm the milk and pour into a mug, then gently stir in the Creme de Menthe and Amarula Cream.
Tropical Pineapple Banana Ice Cream


Ingredients:
evaporated milk, fresh lemon juice, sugar, heavy cream, banana

Directions:
In a large bowl, combine the evaporated milk, lemon juice, sugar, cream, banana, pineapple with reserved juice an the while milk.
Freeze the mizture in an ince-cream freezer according to the manufacturer's instructions.
Makes about 1 quart.
Classic Tossed Salad
Category: salad
By Toni Bankson

This is a delicious salad that goes great with any meal, especially Italian!

Ingredients:
1 cup blanched slivered almonds
2 tablespoons sesame seeds
1 head romaine lettuce, torn into bite-size pieces
1 head red leaf lettuce, torn into bite-size pieces
1 (8 ounce) package crumbled feta cheese
1 (4 ounce) can sliced black olives
1 cup cherry tomatoes, halved
1  red onion, halved and thinly sliced
6  fresh mushrooms, sliced
¼ cup grated Romano cheese
1 (8 ounce) bottle Italian salad dressing

Directions:
Heat a large skillet over medium-high heat. Place the almonds in the skillet, and cook, stirring frequently until lightly browned. When the almonds are beginning to turn, add sesame seeds, and cook 1 more minute, or until seeds are toasted. In a large salad bowl, combine lettuce with feta cheese, olives, almonds, sesame seeds, tomatoes, onion, mushrooms, and Romano cheese. When ready to serve, toss with Italian dressing.

Prep time: 20 mins
Cook time: 10 mins
Total time: 30 mins
Yields: 12 servings

Calories: 203.6
Fat: 16.4 g
Saturated fat: 4.7 g
Carbohydrates: 8.8 g
Sugars: 3.7 g
Dietary fiber: 2.6 g
Protein: 6.9 g
Cholesterol: 19.4 mg
Sodium: 639 mg
Chinese Hot Pots--Gluten-Free and Low-Carb


Ingredients:
water, rice vinegar, soy sauce, fresh ginger, garlic cloves, bean thread noodles, green onion, mung bean sprouts, mushrooms, baby bok choy

Directions:
In a large pot, bring the chicken stock, water, vinegar, soy sauce, sesame oil, ginger and garlic to a boil.
Add the chicken and simmer for 5-7 minutes, until just cooked through. Add the noodles. Stir, then cover and remove from heat.
Meanwhile chop all the veggies and place in serving bowls.
When ready to serve, allow each person to fill their bowls with fresh vegetables and a bit of chile sauce.
Then ladle the scalding hot soup over the veggies and let them sit for 5 minutes.
Mix and eat!
Fried Zucchini Flowers


Ingredients:
all-purpose flour, lager beer, kosher salt

Directions:
In a large pot or deep frying pan heat about 2" to 3" oil over medium heat. There needs to be enough oil for the flowers to float on top, or they will stick to the bottom. Heat until oil is roughly 350°.
In a med mixing bowl combine flour and salt. Make a hole in the middle of the flower and add in your egg white. Then whisk in your beer until mixture is almost smooth (some small lumps are ok—do not overwhisk or batter will deflate].
One by one dredge the blossoms in the batter, shaking off the excess, and gently lay in the oil. Do not over crowd the pan. Cook, flipping once with a slotted spoon or tongs.
When blooms are golden brown, 2–3 minutes total, remove and lay on a plate with a paper towel to soak up any extra oil.
Serve and Enjoy! Best eaten when hot!
Caramel Pecan Brownies


Ingredients:
butter, milk, sugar, eggs, vanilla, all-purpose flour, baking powder, salt, pecans

Directions:
In a 2-quart saucepan combine the caramels, margarine or butter, and milk.
Heat and stir over low heat just until caramels are melted.
Remove the saucepan from the heat.
Stir in the sugar.
Add the eggs and vanilla; stir until well blended.
In a mixing bowl, combine flour, baking powder, and salt.
Add to saucepan mixture, stirring until blended.
Stir in pecans.
Turn into a greased 9x9x2-inch baking pan.
Bake in a 350 degree oven for 20-25 minutes or until a wooden toothpick inserted in the center comes out clean.
Cool; cut into bars.
Mahi Mahi, Polynesian Style


Ingredients:
mahi mahi fillet, soy sauce, pineapple chunks in juice, red bell pepper, green bell pepper, curry powder, cinnamon, ginger, clove, olive oil flavored cooking spray

Directions:
Preheat oven to 350 degrees.
Mix together soy sauce, cinnamon, ginger, and cloves.
Add to mahi mahi in a ziploc bag and let marinate at room temperature for 30 minutes.
Spray non-stick baking pan with cooking spray.
Place fish in pan.
Drain juice from pineapple, reserve.
Combine pineapple juice with curry powder and pour over fish.
Add pineapple chunks and pepper slices on top of fish.
Wrap pan tightly with foil.
Bake for 15 minutes at 350 degrees, then uncover and bake for 5 minutes more, until fish flakes easily with fork.
Shallow Fried Eggplant With Tomato Chutney


Ingredients:
tomatoes, onion, garlic clove, ginger, turmeric, paprika, fennel seed, eggplant, salt, egg, milk, turmeric, chili powder, paprika, ginger, panko breadcrumbs

Directions:
Tomato Chutney -.
In a skillet, add 1 teaspoon peanut oil and saute onions on medium low heat for 8 minutes allowing them to lightly brown.
Add garlic, minced ginger, fennel seeds, paprika and turmeric and saute for an additional 2-3 minutes, stirring them constantly. (Do not let burn].
Add tomatoes, chili and vegetable stock and simmer for 20-30 minutes.
Remove from heat.
Shallow Fried Eggplant -.
Peel and slice eggplant, and place on a paper towel or parchment paper and sprinkle each slice with salt.
Allow to sit for 15 - 20 minutes.
Use paper towel to blot our extra moisture from each slice.
Use two shallow bowls and place egg and milk in one and mix thoroughly.
In the second bowl, add bread crumbs, 3 teaspoons of turmeric powder, chili powder, paprika, ground ginger and mix together thoroughly.
In deep sturdy skillet add about an half inch deep of peanut oil for frying.
Dip each slice of eggplant into the egg mixture and then into the bread crumb mixture and then fry until golden brown.
Drain excess oil off each slice by placing on a paper towel.
Warm up tomato chutney and serve with the eggplant.
Enjoy!