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Fried eggplant slices with Sicilian pesto
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Prep Time:
30 minutes
Cook Time:
Total Time:
30 minutes
Sicilian pesto coated crispy eggplant with flavorful sun-dried tomato twist.
Ingredients:
  • 40g (1/4 cup) plain flour
  • 2 eggs, lightly whisked
  • 115g (1 1/4 cups) dried breadcrumbs
  • 1 (about 350g) eggplant, cut lengthways into 2mm thick slices
  • Light olive oil, to shallow-fry
  • Rocket & parmesan salad, to serve
  • 6 semi-dried tomatoes in oil, drained
  • 60g (1/3 cup) blanched almonds, toasted
  • 1 garlic clove
  • 500.00 ml fresh basil leaves
  • 62.50 ml fresh continental parsley
  • Pinch of dried chilli flakes
  • 125ml (1/2 cup) extra virgin olive oil
  • 40g (1/2 cup) finely grated pecorino
Instructions:
  • In a food processor, blend tomato, almonds, and garlic until coarsely chopped. Add basil, parsley, and chilli flakes, and process until finely chopped. While the processor is running, pour in oil slowly. Transfer the mixture to a bowl, stir in pecorino, and season to taste.
  • Prepare three stations: one with flour, one with beaten egg, and one with breadcrumbs. Dredge the eggplant in flour, dip it in egg, then coat it with breadcrumbs, ensuring it is evenly covered.
  • Pour enough oil into a frying pan to reach a 1cm depth. Heat over medium-high heat. Cook eggplant in 3 batches for 1 minute on each side until golden. Serve with pesto and salad.

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