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Brinjal salad

Ingredients 17
Servings 8


  • 4
    medium aubergines
  • 90
    seasoned cake flour
  • 2
    extra-large eggs, beaten
  • 30
    cold water
  • oil for shallow frying
  • 500
    Mozzarella cheese, sliced (see Method)
  • 6
    medium tomatoes, sliced
  • 16
    black olives
  • 175
    olive oil
  • 3
    anchovy fillets, drained and finely chopped
  • 60
    parsley, finely chopped
  • 1
    large clove garlic, finely chopped
  • 30
    red wine or tarragon vinegar
  • salt
  • pepper


Cut brinjals into 1 cm thick slices and dip in seasoned cake flour. Shake to remove excess flour. Beat the egg and water together and dip the brinjal slices in the mixture. Heat oil in a pan and fry the brinjal slices until golden brown. Drain on paper towelling and cool. Assemble the salad just before serving. Arrange slices of brinjal on a salad platter, alternating with 5 mm thick slices of mozzarella cheese and tomato. Garnish with olives. Blend all the ingredients for the dressing together (easy to make in a food processor), season to taste with salt and pepper and serve with the salad. Serves 6-8.

Read more on: shallow-fry

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