Tag: Egg Plant

Battered Aubergines

  • Bakłażan is the Polish for aubergine.
  • This recipes you can often find in recipes for tapas.
  • I have used this batter as one of three batters in my post on Battered Cauliflower
  • *
  • If you liked my recipe for Breaded Aubergines I am sure you will like this as well.

  • Ingredients

  • 1 Aubergine
  • Salt
  • *
  • Batter
  • 100g flour
  • 25Oml very cold sparkling water
  • *
  • Sunflower oil to fry
  • Runny honey to serve
  • Ground black pepper

Method

  • Slice the aubergine into circles and place into a colander.
  • Sprinkle with salt and leave for 30 minutes. 
  • Dry them off with kitchen paper.
  • *
  • Whisk the sparking water into the flour – you might not want all of it.
  • You are aiming for a batter like single cream.
  • *
  • Coat the aubergine slices in the batter.
  • Fry in hot sunflower oil.
  • Make sure both sides are cooked.
  • *
  • Dry them off on kitchen roll.
  • You can keep them warm in an oven whilst you cook the rest.
  • *
  • Sprinkle with freshly ground black pepper.
  • Serve with a little runny honey.

Vintage Pyrex plate

Breaded Aubergines

  • I went to my favourite restaurant in the area, which is very near to where I live.
  • It is called Healds Hall .
  • They had a new starter on the menu, which was delicious.
  • I decided to recreate this at home.
  • I used Polish honey from the Mazurian Lakes, which was delicious.
  • The Polish word for aubergine is bakłażan and it comes from the Persian – badigan. 
  • Americans call aubergines – egg plant.

Ingredients

  • 1 Aubergine
  • Plain flour
  • 1 egg – beaten
  • Salt and pepper
  • Dried breadcrumbs
  • *
  • Sunflower oil to fry
  • *
  • To serve
  • *
  • Runny honey
  • Yoghurt cheese or cream cheese

Method

  • Slice the aubergine into 1 – 1.5cm circles.
  • Sprinkle them with salt and put them into a colander over a bowl.
  • Leave for around 30 minutes.
  • Dry the slices with kitchen roll.
  • Sprinkle with a little pepper.
  • Have ready dishes of flour, beaten egg and dried breadcrumbs.
  • Dip each slice of aubergine first into the flour, then the beaten egg and lastly the dried breadcrumbs.
  • In a frying pan heat up the oil.
  • Fry the slices gently on both sides till golden.
  • Remove from the oil, place onto kitchen roll to remove some of the oil.
  • Serve with yoghurt cheese or cream cheese with runny honey on top.
Vintage Pyrex