Aubergine Fritters

[Guest guest]

I've made a similar recipe to this before. I think its fairly

healthy as long as you don't over do it on the mozzarella!

 

Laura

 

Aubergine Fritters on a Mango and Ginger Couscous with Spicy Tomato

Sauce

 

Ingredients

 

4 slices aubergines, 5mm/¼in thick

2 slices mozzarella

125g-175g/4-6oz couscous per portion

fresh chopped mango

pinch of ground ginger

fresh chopped mint and coriander

 

For the tomato sauce:

1 red onion, finely chopped

5 cloves garlic, chopped

1 red chilli

1 green chilli

small bunch of fresh basil, chopped

a little olive oil

1 tbsp tomato purée

1 small can plum tomatoes

a few fresh, chopped tomatoes

200ml/7fl oz stock or water

salt and pepper to taste

1 tbsp brown sugar

10g/½tbsp white wine vinegar

chopped herbs

 

For the batter:

225g/8oz self-raising flour

60ml/2fl oz malt vinegar

290ml/½ pint milk or water

Method

 

1. Sandwich together the aubergine and mozzarella (2 slices of

aubergine and 1 of mozzarella for each).

2. Cook the couscous (2 parts boiling water to 1 part couscous, add

the boiling water gradually to the couscous, stirring until swelled

up and the grains are loose and separate).

3. Add the mango, ginger and herbs and season lightly with salt and

pepper.

4. For the batter, beat the self-raising flour, with the malt

vinegar and milk or water, gradually beat into a thick batter,

adding the milk/water to the flour.

5. For the tomato sauce fry the red onion, garlic, red and green

chilli, small bunch of fresh chopped basil in a little olive oil,

add the tomato purée, leave to cook gently for a few minutes, then

add the can of plum tomatoes and a few fresh chopped tomatoes. Add

the stock/water and leave to cook over a gentle to medium heat for

about 20-25 minutes until reduced and thickened.

6. Taste for seasoning.To finish the sauce off in a small pan add

15g/1 tbsp of brown sugar and 2 tbsp of white wine vinegar and

reduce to almost a caramel, and add to the sauce with a few more

chopped herbs. Blend sauce.

7. Dust the aubergine fritters in seasoned flour and coat in batter

and deep fry until golden and aubergine has cooked through.

8. Serve the fritters on the mango and ginger couscous with the

spicy tomato sauce around the plate.