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Fried Eggplant with Salsa Verde, Candied Walnuts and Goats Cheese
Recipe by Nick Riewoldt
Crispy, sweet and delicious- give this dish a try for your next meat free monday.
- Steps
- Ingredients
Steps
- Heat extra virgin olive oil in a large pot to 170°C.
- For the Fried Eggplant, slice the eggplants approximately 1cm thick. Pour the milk into a large bowl with a pinch of salt and add eggplant slices. Soak for 1 hour.
- In a large bowl, combine semolina, oregano, thyme and a pinch of table salt.
- Once eggplant has soaked, transfer slices to semolina and toss to coat.
- Add slices of eggplant to hot olive oil and fry on both sides until light golden brown. Drain on paper towel and season with flaked salt.
- For the Salsa Verde, in a mortar and pestle, add the garlic, basil leaves, capers and flaked salt to season. Grind until a paste in achieved. Slowly drizzle in olive oil and stir to combine. Check seasoning and adjust if required.
- To serve, arrange fried eggplant on serving plate. Drizzle with salsa verde, crumbled goats cheese, and scatter with candied walnuts. Garnish with micro herbs.
