Crunchy aubergines with soy and ginger dressing

Veggie, veggie … Here we come with the latest acquisition, a version of traditional fried eggplant, enriched with a spectacular sauce and enhanced with a coat with hard wheat semolina that increases crisp feeling from the first bite.

As some of you already know, I’m constantly hunting for recipes with eggplant: I’m passionate about eggplant and until recently my eggplants almost always ended up baked or fried. Fortunately the situation has changed and I am discovering a new world of flavors and infinite possibilities, which I’ll share with you gradually.

At the moment, one more: they are delicious this way and if I get to know the rate at which they dissapeared, I would have gathered more material … So definitely to repeat, and almost not to stop.

Ingredients (2 people)

2 small aubergines or 1 large

1 spring onion

Hard wheat semolina for coating (about 3 tablespoons)

Peanut oil for frying

A handful of parsley

For the dressing

1 tablespoon soy sauce

1 teaspoon brown sugar

1 clove garlic, crushed in a mortar

juice of half a lemon

1 teaspoon powdered ginger

1/2 teaspoon coriander powder

Directions

Wash aubergines and cut them into thick slices 1cm thick. Season with salt slightly (the sauce will be quite salty) and leave them for half an hour until they release liquid. Drain them and coat on hard wheat semolina.

Heat oil in a pan and when hot, add aubergine slices and fry to medium heat, turning it several times until golden brown.

Remove them and leave them on a paper towel to drain the oil. Cut the spring onion in julienne, chop parsley and set aside.

Mix dressing ingredients and when eggplant is at room temperature, pour it over, garnish with spring onion and parsley and serve immediately.

To be considered

Also very tasty with a sprinkle of soy sauce, or as a side dish with meat.

Tags: garlic, eggplants, lemon, soy