Fried Eggplant with Spanish Tomato Sauce

Name: Fried Eggplant with Spanish Tomato Sauce
Cuisine: South African
Ingredients: 1 medium Eggplant, sliced; 45 ml Extra Virgin Olive Oil; 1 Green Bell Pepper; 4 Cloves Garlic; 5 ml Paprika; 1 can Tomato and Onion Mix; 30 ml Parsley, finely chopped; Salt and Black Pepper to taste; 45 ml Oil; 75 ml Gluten-free Flour; 2 Eggs; 15 ml Parsley, finely chopped

Sean Strydom @Sean_Strydom

Port Elizabeth

Brinjal or Aubergine

Sean Strydom @Sean_Strydom

Port Elizabeth

Brinjal or Aubergine

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Ingredients

1medium Eggplant, sliced
45 mlExtra Virgin Olive Oil
1Green Bell Pepper
4 ClovesGarlic
5 mlPaprika
1 canTomato and Onion Mix
30 mlParsley, finely chopped
Salt and Black Pepper to taste
45 mlOil
75 mlGluten-free Flour
2Eggs
15 mlParsley, finely chopped

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Steps

1

Place Eggplant on a wire rack and season both sides with sea salt. Let them sit there for 15 minutes. Turn around and let them sit for another 15 minutes.
2

In the meantime, heat the Olive Oil in a frying Pan. Add in the Green Bell Pepper and Garlic and sauté, until the bell pepper softens.
3

Add the Paprika, Tomato and Onion Mix and Parsley, mix together with the bell peppers. Season with Salt & Black Pepper. Mix together and simmer until the sause thickens.
4

After the eggplant has rested for 30 minutes, rince the eggplant under cold running water to remove the salt. Place them on a single layer over on a kitchen towel and pat completely dry.
5

Place the Gluten-free Flour a shallow bowl. Crack the Eggs into a separate shallow bowl and season with sea Salt & Black Pepper then whisk together.
6

Coat the slices of eggplant, one at a time, with the gluten-free flour and then the egg wash.
7

Heat the Oil over medium-high heat. Fry the coated slices of eggplant in a single layer. Once golden brown turn over and fry the other side until golden brown. Place the eggplant ontop of the tomato sause.
8

Sprinkle with finely chopped parsley and enjoy!