6:00 pm – 6:20 pm
This week’s recipe: Shallow fried eggplant
“You can make this eggplant a few hours before serving to let it steep in the marinade. It’s great as a side or excellent as a starter on grilled bread. Depending on the season I garnish this dish with either the tomato mix or pomegranate. I don’t think there’s that much use salting eggplants nowadays to get rid of the bitterness. But I have found salting them and introducing them to some oil before frying helps them to absorb less once they’re in the pan.” ~ Ella
Ella’s Greek heritage and fascination of traditional foods and cooking styles led her to live and work in Turkey, Greece and Israel where she developed a diverse knowledge of traditional cooking methods and unusual ingredients.
Now back in Australia, Ella is focused on teaching cooking classes, curating food events and catering with her company Ela Melbourne.
Ingredients
Shallow Fried Eggplant
Serves 4 as a side
2 large eggplants
Canola oil, for shallow frying
Salt to taste
Marinade
1/2 cup red wine vinegar
1 clove garlic, sliced
1 tbsp honey
2 tbsp extra virgin olive oil
2 tbsp lemon juice
2 tbsp parley, chopped
Salt and pepper to taste
Garnish
3 tomatoes, diced
1/2 red onion, diced
2 tbsp extra virgin olive oil
2 tbsp lemon juice
Salt and pepper to taste
Or
1/2 cup pomegranate seeds
Mint