KCB 8.3: Eggplant Rings with Cheese
Eggplant Rings with Cheese
Rings of eggplant are sandwiched together with a ring of mozzarella cheese and fried in a herbed batter for these tasty, cheesy savouries. They're ideal served piping hot for special party catering.
• PREPARATION TIME: 5 minute
• BATTER STANDING TIME: 30 minutes
• COOKING TIME: 10 minutes
• YIELD: 6-8 pieces
• BATTER STANDING TIME: 30 minutes
• COOKING TIME: 10 minutes
• YIELD: 6-8 pieces
• 1 medium eggplant 125 g (4 1/2 ounces) mozzarella cheese.
• 1/2 cup (125 ml) olive oil
• oil for deep frying
• 1/2 cup (125 ml) olive oil
• oil for deep frying
Batter
• 1 cup (250 ml) plain flour
• 1/2 teaspoon (2 ml) dried yeast
• 1 cup (250 ml) and 1 tablespoon (20 ml) lukewarm water
• 1 teaspoon (5 ml) salt
• 1/4 teaspoon (1 ml) black pepper
• 1/2 teaspoon (2 ml) dried basil
• 1/4 teaspoon (1 ml) yellow asafoetida powder
• salt for sprinkling
• 1/2 teaspoon (2 ml) dried yeast
• 1 cup (250 ml) and 1 tablespoon (20 ml) lukewarm water
• 1 teaspoon (5 ml) salt
• 1/4 teaspoon (1 ml) black pepper
• 1/2 teaspoon (2 ml) dried basil
• 1/4 teaspoon (1 ml) yellow asafoetida powder
• salt for sprinkling
1. To make the batter: Sift the flour and yeast into a bowl, make a well in the centre, and add lukewarm water. Add salt, pepper, basil, and asafoetida, mix well, and allow to stand for 1/2 hour.
2. Slice the eggplant into 1/2 cm (1/4-inch) rings. Cut the mozzarella cheese into half as many rings as there are eggplant rings. Heat 1/4 cup (60 ml) olive oil in a frying pan and fry the eggplant rings until golden but still firm. Remove and drain carefully on paper towels.
3. Heat the oil for deep frying to 180°C/355°F. Place one piece of mozzarella cheese between 2 slices of eggplants, lift with the tongs, and dip into the batter. Repeat and deep-fry a few pieces at a time until they are golden brown. Remove and drain on paper towels. Repeat until all the eggplant rings are fried. Season the eggplant rings with the extra salt and serve hot.
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