How to make golden aubergine fritters and plum tomato sauce
The crispy aubergine makes a great partner to sweet pepper sauce made with slow-cooked plum tomatoes. Aubergines have a number of medicinal properties, including balancing blood sugar levels, boosting gut health and removing harmful chemical substances from the body
Your support helps us to tell the story
From reproductive rights to climate change to Big Tech, The Independent is on the ground when the story is developing. Whether it's investigating the financials of Elon Musk's pro-Trump PAC or producing our latest documentary, 'The A Word', which shines a light on the American women fighting for reproductive rights, we know how important it is to parse out the facts from the messaging.
At such a critical moment in US history, we need reporters on the ground. Your donation allows us to keep sending journalists to speak to both sides of the story.
The Independent is trusted by Americans across the entire political spectrum. And unlike many other quality news outlets, we choose not to lock Americans out of our reporting and analysis with paywalls. We believe quality journalism should be available to everyone, paid for by those who can afford it.
Your support makes all the difference.Golden aubergine fritters and plum tomato sauce
Serves 2
1 aubergine
1 lemon
1 red pepper
220g baby plum vine tomatoes
2 tbsp oil
2 tsp dried garlic
2 tsp dried parsley
40g spinach
4 tsp cornflour
6 tbsp ground almonds
80g quinoa
Large handful of flat-leaf parsley
Preheat the oven to 200C/gas 6 and boil a kettle. Finely dice the red pepper and vine tomatoes. Place in a saucepan with 100ml boiling water and a quarter of the juice from the lemon. Season and simmer on a gentle heat for 20 mins, stirring occasionally. Add more boiling water if needed.
Roughly chop the fresh parsley. Rinse the quinoa and place in a separate saucepan with a pinch of sea salt and 300ml boiling water. Simmer for 15 mins, then drain and stir through the chopped fresh parsley and keep warm.
Meanwhile, thinly slice the aubergine (½cm thick) into rounds. Place on a baking tray, drizzle with ½ tablespoon of oil and put in the oven for 5 minutes.
In one bowl, mix the cornflour with 50ml of cold water to form a smooth liquid. In another bowl, mix the ground almonds with the dried garlic and dried parsley and season with sea salt and black pepper. Coat each softened aubergine slice in the cornflour, then in the ground almond mix.
Heat a large frying pan on a medium heat with 1½ tablespoons of oil and cook the aubergine for 2-3 mins each side, until turning golden and crispy (you may need to do this in two batches).
Place the aubergine fritters on two warm plates alongside the baby spinach and spoon over the red pepper sauce. Serve with the quinoa, drizzled with the remaining juice from the lemon.
Recipe from Mindfulchef.com
Join our commenting forum
Join thought-provoking conversations, follow other Independent readers and see their replies
Comments