Integro Foods - Eggplant Stacks

Starters

Serves: 2

Ingredient	Preparation & Service
2 slim eggplants 250g ricotta cheese 1/2 cup chopped basil 1 clove garlic crushed juice of half a lemon 2 tsp lemon zest seasoning bread crumbs egg wash 1 cup of rice/500ml water 1/2 bunch chopped fresh coriander pinch of salt ETA Mel-Fry® Oil for deep frying Tomato Chutney 1 can crushed tomatoes 1 onion julienned 1 tsp cumin ground 1 tsp turmeric 1 tsp curry powder 1/3 cup red wine vinegar 1 tbsp sugar 1 tsp mustard powder salt & pepper to taste	Method - Slice eggplant into rounds (8). Mix ricotta, basil, garlic, lemon juice & zest, season to taste. Roll & shape onto eggplant discs, place another eggplant on top, dip into egg wash & crumb. Deep fry in ETA Mel-Fry® Oil till golden in colour. Place tomato chutney on top of the eggplants. Put rice & water in a small saucepan, & bring to a boil. Simmer covered for 30 minutes. Remove from heat. Mix with fresh chopped coriander & add pinch of salt to taste. Tomato Chutney - Sweat onions. Combine all other ingredients, simmer until same consistency as jam. To Assemble - Served with rice. Garnish with sun dried tomato, spanish onion, turmeric & paprika.

Ingredient

Preparation & Service

Tomato Chutney

Method - Slice eggplant into rounds (8). Mix ricotta, basil, garlic, lemon juice & zest, season to taste. Roll & shape onto eggplant discs, place another eggplant on top, dip into egg wash & crumb. Deep fry in ETA Mel-Fry® Oil till golden in colour. Place tomato chutney on top of the eggplants.
Put rice & water in a small saucepan, & bring to a boil.
Simmer covered for 30 minutes. Remove from heat. Mix with fresh chopped coriander & add pinch of salt to taste.
Tomato Chutney - Sweat onions. Combine all other ingredients, simmer until same consistency as jam.
To Assemble - Served with rice. Garnish with sun dried tomato, spanish onion, turmeric & paprika.

Recommended product: Crisco Sunflower Oil