Salt and Pepper Eggplant
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Salt and Pepper Eggplant
Recipe by Michael Weldon
Dietaries:
Serves: 4
Prep Time: 30(20 resting) mins
Cook Time: 10 mins
Ingredients
2 eggplant, cut into strips or fingers
Sea salt
½ cup plain flour
Batter
2 cups plain flour
½ cup potato starch
1 teaspoon baking powder
Pinch of salt
1 litre cold soda water
Seasoning
1 tablespoon salt
1 teaspoon 5 spice
1 teaspoon pepper
½ teaspoon chilli powder
1 teaspoon sugar
Garnish
2 garlic cloves, sliced
1 red chilli, sliced
1 green chilli, sliced
2 spring onion, sliced or red onion diced
METHOD
In a bowl salt the eggplant then place in a sieve to draw some moisture out. Leave for 30 minutes then pat dry.
In a bowl combine the dry ingredients, add enough soda water and whisk into a thick cream consistency, being careful not to over whisk the batter. Place in the fridge for 30 minutes to chill.
In a bowl mix the seasoning mix together.
Dust the eggplant with flour then coat in the batter and deep-fry until golden and crispy.
In a wok with a drizzle of oil stir fry the garlic, chilli and spring onion for 1 minute to just take away the rawness. Add the eggplant until the wok with a good pinch of the seasoning, toss together,
Serve straight away.
