* 500 g (1 lb) eggplant
* 1/2 teaspoon salt
* 1 teaspoon ground turmeric
* 1/2 cup raw peanuts
* 1 small red capsicum, diced
* Peanut oil for deep frying
* 1/2 cup thick sour cream
* 1 cup thick natural yoghurt
* 1 clove garlic
* 1/2 teaspoon sea salt
* 1 teaspoon finely grated fresh ginger
* fresh chillies, optional
Wash and dry eggplant, cut into wedges and rub over with salt and half the turmeric. Leave 30 minutes, blot on paper towels. Heat 1/4 cup oil and fry peanuts until golden. Drain. Stir fry diced capsicum and remove. Pour in oil for deep frying and fry eggplant on high heat until golden brown outside and soft inside. Drain on paper towels. Combine sour cream, yoghurt, garlic crushed to a smooth purée with salt, remaining turmenic and fresh ginger. Spoon souce on serving plate, arrange capsicum in centre and eggplant around. Garnish with peanuts and slices of chilli.
Made by: charmaine solomon
0 comments:
Post a Comment