JW Recipes

Posts Tagged ‘sunflower oil’

What you need:

2 aubergines
1 pint / 475 ml milk
Flour for dusting or dredging
Salt
Olive or sunflower oil for deep-frying
any aromatic runny honey

fresh mint leaves (for decoration)

Sesame seeds

What you do:

Peel the eggplants and cut them into slices about 1/3 inch thick. Place  them in a bowl then add enough milk to cover the slices and place  a small plate on top to hold them down in the milk. Leave to soak for 1 or 2 hours.

Drain the milk off.

Cover a plate with plenty of flour mixed with a sprinkling of salt. Place each aubergine slice  in the flour so that they are completely covered , then shake them to remove the excess.

Deep-fry in sizzling but not too hot oil, turning the slices over as soon as the first side is brown.

Drain on paper towels.

Place the cooked aubergine onto a serving plate, drizzle with honey.

Sprinkle the mint leaves & sesame seeds over the top & serve hot.