Deep-fried Spiced Baby Eggplant

8 Ingredients

Number of servings

600grams baby eggplants
2tablespoons curry powder
4 sunflower oil, for deep-frying
1 small handful mint leaves, chopped (to garnish)
1 pinch salt
1 lemon, wedges
1 pinch chilli powder (to serve)
1 pinch sea salt (To Serve)

Method

Step 1 of 5

Thinly slice the eggplants and place in a bowl with the curry powder. Season with salt and toss to mix well.

Step 2 of 5

Fill a wok or small, deep saucepan one-quarter full with sunflower oil and heat to 180°C-190°C , or until a cube of bread browns in 30 seconds. Deep-fry the eggplants, in 2 or 3 batches, for 1-2 minutes or until crisp and golden. Drain on kitchen paper.

Step 3 of 5

Transfer the eggplants to a large serving plate, scatter over a small handful of chopped mint and serve immediately with lemon wedges and a sprinkling of chilli powder and sea salt.

Step 4 of 5

Heat 2 tablespoons sunflower oil in a heavy-based saucepan, add 1 finely chopped onion and cook over a medium heat for 4-5 minutes. Stir in 2 teaspoons cumin seeds and 1 teaspoon black mustard seeds and cook for 40-50 seconds. Add 275 g basmati rice, stir until well coated and season well. Add 600 ml hot vegetable stock and bring to the boil. Cover, reduce the heat to low and cook for 12-15 minutes or until the liquid is absorbed. Meanwhile, cut 600 g baby eggplants into 1 cm cubes. Heat 2 tablespoons oil in a large frying pan, add the eggplants and fry for 6-8 minutes or until tender and cooked through. Stir in 1 tablespoon medium or hot curry powder and cook for a further 1-2 minutes, then season. Stir the eggplants into the cooked rice with a handful of chopped mint leaves. Serve with dollops of yoghurt.

Step 5 of 5

Blend 2 chopped red chillies, 1 tablespoon peeled and finely grated root ginger, 4 grated garlic cloves and 400 g chopped tomatoes until smooth. Heat 250 ml sunflower oil in a frying pan. Add 750 g baby eggplant halves and cook for 2-3 minutes. Remove to kitchen paper. In the pan, stir-fry 2 teaspoons each fennel and nigella seeds for 1 minute. Stir in the puréed mixture, 1 tablespoon ground coriander, 1 teaspoon paprika and 1/4 teaspoon ground turmeric, season and simmer over medium heat for 5 minutes, stirring, until the mixture thickens. Return the eggplant to the pan, toss to coat, cover and cook for 10 minutes. Stir in a handful of chopped coriander and mint. Serve.