Name: Deep-fried eggplant with fresh herb sauce
Cook time: 20 min
Total time: 20 min
Ingredients: Fresh herb sauce; 1 cup loosely packed fresh oregano; 1 cup loosely packed flat-leaf parsley leaves; (80ml) olive oil; 2 clove garlic, crushed; 1 teaspoon finely grated lemon rind; 1 tablespoon lemon juice; 2 (600g) eggplant; 2 tablespoon plain flour; vegetable oil, for deep-frying

Ingredients

Fresh herb sauce

1 cup loosely packed fresh oregano

1 cup loosely packed flat-leaf parsley leaves

(80ml) olive oil

2 clove garlic, crushed

1 teaspoon finely grated lemon rind

1 tablespoon lemon juice

2 (600g) eggplant

2 tablespoon plain flour

vegetable oil, for deep-frying

Method

1.To make fresh herb sauce, process ingredients until smooth; season to taste.

2.Cut each eggplant into 10 slices. Season flour with salt and pepper. Toss eggplant in flour, shake away excess.

3.Heat vegetable oil in medium saucepan or wok. In batches, deep-fry eggplant until browned and tender. Remove from pan and drain on absorbent paper.

4.Serve eggplant drizzled with herb sauce.

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

Instagram Facebook

Ingredients

Method

Related stories