Eggplants are so good at the moment - plentiful and cheap, and so versatile. In any case, eggplants have been great this summer and are still plentiful - this recipe isn't new, I first published it in a column in 2010, and again in my 'Vegetarian Kitchen" in 2011, but I keep going back to it as a simple but delicious side to a main dish, or even served as an entree. Easy!
- with Yoghurt/Mint dressing
Serve hot or at room temperature.
Serves 4-6. Not suitable to freeze.
500g eggplant (1 large)
1 tsp salt (first measure)
¼ cup flour
1 tsp ground coriander
1 tsp turmeric
½ tsp salt (2nd measure)
freshly ground pepper
oil for frying
Slice the unpeeled eggplant into 1-1.5 cm(1/2 inch) rounds and salt lightly on both sides with the first measure of salt. Place in a colander to drain for 30minutes.
Pat dry with paper towels.
Combine the flour, coriander, turmeric, 2nd measure of salt and the pepper in a small dish.
Dredge the eggplant slices in the flour mixture and shake off any excess.
Heat enough oil to shallow fry the eggplant – you may have to add more during the cooking time. Fry until golden brown and crisp on both sides. Drain on paper towels before transferring to a serving dish (either warm or at room temperature)with the yoghurt/mint dressing.
½ cup plain unsweetened yoghurt
1 tsp caster sugar
2-3 Tbsp finely chopped mint (or coriander) leaves
Combine all ingredients.