serves
2
prep
15 minutes
cook
10 minutes
difficulty
Mid
serves
2
people
preparation
15
minutes
cooking
10
minutes
difficulty
Mid
level
Crispy fried eggplant dippers with a delicious sesame mayonnaise. Eggplants are such a versatile ingredient for their silky texture.
Ingredients
- 1 eggplant, cut into 2 cm–thick rounds
- salt
- vegetable oil, for deep-frying
- 500 g gluten-free plain flour, plus extra for dusting
- 500 ml (2 cups) cold sparkling water
- 100 g nutritional yeast flakes
- 40 g icing sugar
Sesame mayo
- 180 ml soy milk
- 1 tbsp apple cider vinegar
- 5 g table salt
- 500 ml (2 cups) vegetable oil
- drizzle of sesame oil
- 50 g toasted black sesame seeds
Instructions
- Place the eggplant slices a large bowl, add a good sprinkling of salt and toss to combine. Stand for 10 minutes to draw out some of the moisture.
- Meanwhile, for the sesame mayo, place the soy milk, vinegar and salt in a jug and use a stick blender to combine and form a vortex. With the motor running, gradually add the vegetable oil in a slow steady stream until the mayo has thickened and emulsified. Stir in a drizzle of sesame oil and the sesame seeds. This will make more than you need for this recipe, but it will keep well in the refrigerator for 2 weeks.
- Heat the oil for deep – frying in a large saucepan to 180°C. Using paper towel or a kitchen cloth, squeeze out any liquid from the eggplant. Place in a bowl and lightly dust with a small amount of gluten free flour.
- Place the remaining flour in a large bowl and make a well in the centre. Gradually whisk in the sparkling water until it forms a thick batter. Try to make this batter just before you’re about to fry so that it remains as fizzy and cold as possible.
- Dip the lightly dusted eggplants in the batter and fry until light golden and crisp. Drain, then toss in a bowl with the nutritional yeast flakes, icing sugar and a good pinch of salt.
- Serve immediately with the sesame mayo on the side for dipping.
Photography by Danielle Abou Karam.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Crispy fried eggplant dippers with a delicious sesame mayonnaise. Eggplants are such a versatile ingredient for their silky texture.
