Eggplant in Coconut Batter with Peri Peri Dressing Dip
Heating time: 30 minutes
Heating temperature: 180`C
Heating mode: Deep Fryer
Cooling time: 30 minutesDownload PDF
Ingredients (8 portions)
| Amount | Measure | Name |
|---|---|---|
| 1.20 | kg | Eggplant |
| 10.00 | g | ROBERTSONS Atlantic Sea Salt 6 x 1kg |
| 100.00 | g | Maizena |
| 250.00 | g | Flour, white |
| 10.00 | g | Baking powder |
| 300.00 | ml | Water |
| 5.00 | ml | ROBERTSONS Peri-Peri Spice 6 x 700g |
| 30.00 | ml | HELLMANN'S Tangy Reduced Oil Mayonnaise 4 x 2.5kg |
| 4.00 | pc | Eggs, large (class A) |
| 150.00 | g | Coconut, grated |
| Oil for deep frying | ||
| 300.00 | g | HELLMANN'S Tangy Reduced Oil Mayonnaise 4 x 2.5kg |
| 3.00 | g | ROBERTSONS Peri-Peri Spice 6 x 700g |
| 25.00 | g | Onions, spring |
Preparation
1. Cut eggplant in 1/2 lengthways and slice thickly.
2. Sprinkle with salt on both sides and stand for 30 minutes.
3. Rinse in water and drain.
4. Toss eggplant in maizena.
5.Flour and baking powder into a bowl, make a well in the center, stir inthe water,Hellmanns and peri peri dressing, coconut cream and eggs.
6. Dip slices in the batter, deep fry until golden brown, drain and serve with dip.
7. Dip: Mix peri peri with hellmans and with chopped spring onions.
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