This recipe is quick, easy and can be adapted in many ways to suit your personal taste. Add an extra sauce to create a whole new dish. Serves 4, depending on slice thickness and size of banana.
If you are vegetarian this is a wonderful side dish for a greens salad.
If you are not vegetarian you can also serve this as a side dish with meat and pork.
* fresh, firm bananas, cut into 1 to 2-inch pieces
* 1 medium to large eggplant
* 1 or 2 eggs, lightly beaten
* 1 cup bread crumbs
* 1 cup flour
* 1 teaspoon salt, cumin, hot paprika (or black pepper) & curry.
Peel and cut fresh, firm bananas, into 1 to 2-inch pieces.
Put all purpose flour (amount depends on how many slices you have) into a small bowl or plate. Coat the slices evenly. Reserve.
In a small mixing bowl, beat one or two eggs.
In another bowl put a cup (or more) bread crumbs, 1 teaspoon salt, 1 teaspoon cumin in powder, 1 teaspoon of hot paprika, 1 teaspoon curry. Mix well.
Dip the banana slices into the egg mixture, coating evenly. Then, dip onto the bowl of bread crumbs to cover and coat. More bread crumbs will give you a crispier piece of banana.
Fry in hot oil for a few minutes or until golden brown all over. Drain quickly on a wire rack or paper towel, and serve warm.
You can serve them as is, or add any sauce or salsa you like.
I like to serve them with two varieties of salsa – a chunky tomato one and an yogurt one – and a greens salad.