ZANZIBARIAN AUBERGINES

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ZANZIBARIAN AUBERGINES

Richard and Simone Hirsch select a few favourite recipes from their cookcook to serve at a stylish summer lunch

INGREDIENTS

  • 4–5 medium-sized aubergines
  • 500ml cake flour
  • 30ml turmeric
  • 5ml salt, plus extra for sprinkling on the aubergines
  • freshly ground black pepper
  • 2 large eggs, beaten
  • 100–150ml olive oil , for shallow frying

TO SERVE:

  • a few rocket leaves, micro greens and edible flowers, to garnish

METHOD

  1. Slice the aubergines into rings, place them in a colander and sprinkle with salt; set aside for 20–30 minutes (this helps release any bitterness). Rinse under cold water and pat dry.
  2. Meanwhile, mix together the flour, turmeric, 5ml salt and black pepper.
  3. Dip the aubergine slices into the flour mixture, then into the beaten eggs then into the flour mixture again.
  4. Heat the oil in a large frying pan over a moderate heat; shallow fry the coated aubergine slices until golden brown on both sides. Drain on paper towel.
  5. Serve immediately scattered with fresh rocket, micro herbs and edible flowers.

COOKS’ NOTE: This recipe also makes a superb side dish for a braai. To make a quick sauce for the aubergines: peel and grate a small cucumber, then mix with 250ml thick plain yoghurt and 50ml chopped fresh mint.

This recipe serves 6-8 people