Battered Aubergine with Carrot, Coconut and Mint

IMG_6131Fried batter is seriously satisfying, the crunch and then softness of what the batter surrounds are the perfect texture combination. This meal has been a series of meal ideas that has finally come together brining a delectable range of flavours and textures.

The chickpea flour batter brings the crunch and the naughty food feeling and the aubergine the soft delicious interior, while the chutney and carrot bring it all together. This meal is a perfect combination and a great source of nourishment: dietary fibre, protein, manganese, folate, vitamins (C, B6, A, K) and copper.

Battered Aubergine

Battered Aubergine with Carrot, Coconut and Mint

Prep Time: 10 minutes

Cook Time: 45 minutes

Serving Size: 4-6 people

Ingredients

    Vegetables
  • 2 aubergines
  • 3 tbs olive oil
  • 5 large carrots
  • Coconut Mint Chutney
  • ⅓ cup desiccated coconut
  • ⅓ cup boiling water
  • ⅓ cup coconut cream
  • ⅓ - ½ cup chopped mint
  • 3 tbs coriander
  • Batter
  • 1 cup chickpea flour
  • 1 cup water
  • 1 tsp sumac
  • ¾ tsp cumin
  • ¼ tsp turmeric
  • ¼ tsp salt
  • a grind of pepper
  • 1 tbs oil (and some extra for the pan)
  • *All my recipes use dry cup measurements (for liquid and dry)

Method

  1. Preheat the oven to 200 degrees (400F).
  2. Place the carrots whole on a baking tray with a drizzle of oil, pop in the oven for 40 minutes, rotate them occasionally. (If not organic – peel your carrots)
  3. Slice the aubergine into 2cm disc slices. You should have around 18 slices. If they are smaller or bigger you may have more slices, which is fine but you may need more or less batter.
  4. Place the aubergine on a baking tray with 3 tbs olive oil, ensure all the discs are well coated.
  5. Cook the aubergine for 15 - 18 minutes per side; they should be just starting to brown.
  6. While the vegetables cook make the batter and the Coconut Mint Chutney.
  7. Coconut Mint Chutney: put the boiling water in a bowl with the desiccated coconut and leave to one side for 5 minutes to allow the coconut to puff up.
  8. Finely chop the herbs and add to the coconut mixture along with the coconut cream. Leave to one side.
  9. Batter: Mix all the batter ingredients together and leave to one side.
  10. Once the vegetables are cooked remove from the oven. You should be able to easily place a skewer through the vegetables to tell if they are done.
  11. Remove the head end of the carrots and slice them. Place in a bowl with the apple cider vinegar and using a fork lightly mash the carrots.
  12. Place a drizzle of oil in a pan and place on high heat. Dip each aubergine slice in the batter and then place in the pan. Cook the aubergine on high heat for 2 minutes per side. You may need to add more oil as you go.
  13. Once all the aubergine are battered and fried, serve up. I like to have the coconut chutney at the bottom of the plate, followed by the aubergine and then the carrot. If you have coriander or mint left over you can use this to garnish the top.

Serving ideas:
* With Daal.
* With Chickpea Masala.
* With a gluten-free grain.
* With curry.

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