Slice off skin and all white pith from lemon using a small
serrated knife. Cut flesh into segments by slicing in between the
membranes, then chop segments into 4-5 pieces.
Slice eggplant thinly, then sandwich 2 similar-sized slices of
eggplant together with mint, a little chopped lemon pulp and chilli
flakes. Gently press together. Dust with flour, then brush with
beaten egg and coat in crumbs. Prepare the eggplant sandwiches one
at a time and transfer to a cake rack as they are assembled; they
can be prepared up to 2 hours before frying.
Heat oil in a large frying pan over medium heat. Slip in
eggplant sandwiches, as many as will fit in one layer, and fry on
both sides until golden. Remove from oil and drain briefly on a
cake rack. Sprinkle with sea salt and serve immediately.
Mid-week menu inspiration: Do you suffer from a slight
meal slump in the middle of the week?
We do, which is why we now have a resident
'recipe-road-tester' to bring you a weekly tried, tested and tasted
Food Show recipe.
It takes a little skill to make these - if the oil is too hot,
the crumbs will burn and the eggplant will be undercooked. But if
it is not hot enough, the eggplant will absorb oil unnecessarily
and become greasy. But get it right and the result is orgasmic - a
gorgeous crunchy, golden crust filled with meltingly tender creamy
eggplant with nice little bursts of chilli, mint and lemon. You
could drink anything with them and it would all taste good, but
Sauvignon Blanc would be a winner as would a young Cabernet
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