Crispy spiced eggplant
- 09.03.2017
- 678
Our new favourite fries are made from eggplant and served with spicy chickpeas and a dollop of Greek yoghurt.
Recipe «Crispy spiced eggplant» presented in category Recipes / Vegetarian, to prepare this dish you will need no more 30 minutes. To make this dish at home by prescription from the author Gomer would need: 1 tbsp extra virgin olive oil, plus extra, to drizzle, 1 brown onion, finely chopped, 3cm piece fresh ginger, peeled, finely grated, 2 long fresh green chillies, halved, deseeded, finely chopped, 2 garlic cloves, crushed , 1 tsp ground cumin, 1/2 tsp ground allspice, 1/2 tsp ground cinnamon , 400g can diced tomatoes, 400g can chickpeas, drained, rinsed, 125ml water, 75g plain flour, 2 eggs, 100g panko breadcrumbs, 8 Lebanese eggplants, halved lengthways, Grapeseed oil, to shallow-fry.
Ingredients:
- 1 tbsp extra virgin olive oil, plus extra, to drizzle
- 1 brown onion, finely chopped
- 3cm piece fresh ginger, peeled, finely grated
- 2 long fresh green chillies, halved, deseeded, finely chopped
- 2 garlic cloves, crushed
- 1 tsp ground cumin
- 1/2 tsp ground allspice
- 1/2 tsp ground cinnamon
- 400g can diced tomatoes
- 400g can chickpeas, drained, rinsed
- 125ml water
- 75g plain flour
- 2 eggs
- 100g panko breadcrumbs
- 8 Lebanese eggplants, halved lengthways
- Grapeseed oil, to shallow-fry
- Greek yoghurt, to serve
- Baby spinach leaves, to serve
Instructions
- Preheat the oven to 200C/180C fan forced. Heat the oil in a frying pan over medium heat. Cook the onion, stirring, for 5 minutes or until soft. Add the ginger, chilli and garlic. Cook, stirring, for 2 minutes or until soft. Stir in the cumin, allspice and cinnamon. Add the tomato, chickpeas and water. Bring to a gentle simmer. Simmer, stirring, for 5 minutes or until thickened slightly.
- Meanwhile, place the flour on a plate. Season. Lightly whisk the eggs in a shallow bowl. Place the breadcrumbs on a separate plate. Dip 1 eggplant half in the flour. Shake off excess. Dip in egg, then breadcrumbs, pressing firmly to coat. Repeat with the remaining eggplant, flour, egg and breadcrumbs.
- Pour enough grapeseed oil into a frying pan to come 1cm up the side. Heat over medium-high heat. Cook the eggplant halves, in batches, for 1-2 minutes each side or until golden. Drain on a plate lined with paper towel.
- Place the eggplant, flat-side up, on a baking tray and bake for 10 minutes or until just tender. Transfer to a serving plate. Top with the tomato mixture. Dollop over the yoghurt. Scatter with the spinach leaves and drizzle with extra oil. Season with pepper.