Another beautiful recipe from the Gourmet Traveller February
issue. I was sold on the mouth watering photo within seconds. Also I'm a sucker for fried food which is definitely not the healthiest of options, but it was yet another worthwhile cooking venture.
This is such an easy recipe and a total winner. Your party guests will love you...
3 eggplants, sliced 1cm thick
3/4 cup plain flour, seasoned
1½ tsp ground fenugreek
1½ tsp mild paprika
1/4 tsp cumin seeds
1/4 tsp dried chilli flakes
1/4 tsp ground allspice
1/4 tsp garlic powder
1/4 tsp sea salt
1/4 tsp ground black pepper
130 ml extra-virgin olive oil
2/3 cup mint, firmly packed
2/3 cup coriander, firmly packed
2/3 cup Italian parsley, firmly packer
3 garlic cloves, crushed
3 tsp honey
3/4 tsp caraway seeds, finely ground
125 ml lime juice
Heat oil in a large deep-sided frying pan to 180 degrees
For spice mix;
Process all ingredients in a spice grinder or pound in a mortar and pestle until finely ground. Set aside.
Process all ingredients in a blender until bright green and smooth. Season to taste. Set aside.
Dust eggplant lightly in seasoned flour. Fry in batches until golden and tender.
I've said it before and ill say it again, be super careful as the hot oil may spit. It hurts.
Drain on absorbent paper and season with spice mix.
Arrange on a platter, drizzle with dressing and serve warm.