Eggplant in Mustard Seed Batter

2 medium eggplants
1/2 cup plain flour
1 egg separated
3/4 cup water
2 tablespoons oil
2 tsp seeded mustard
oil for frying
Tomato Relish
4 large tomatoes, peeled and diced
1 large onion diced
3/4 cup raw sugar
3/4 cup cider vinegar
1 medium apple peeled and diced
1 clove garlic
1 teaspoon chili
1 teaspoon seeded mustard
1/2 teaspoon ground cumin

Place the sliced eggplant in a colander and sprinkle with salt. Let stand for 20 minutes then rinse and dry with a paper towel. Sift flour into large bowl, make a well in the center and gradually add the egg yolk, water, oil, mustard
and stir till smooth.

Beat egg white till soft peaks form and gently fold into the mixture. Dip eggplant into the batter and shallow fry for 1 minute each side. Drain well and serve with the relish.

Gently sauté the onion and garlic till clear. In a large saucepan, combine all ingredients, bring to a medium heat for 30 minutes or till slightly thickened.

Serves 4

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