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Have you ever been to Santorini?

Tuesday, September 14, 2010

White aubergine with spices in sesame crust

  • 2 medium white aubergines of Santorini
  • ½ kilo flour (for all uses)
  • 4 tablespoons salt
  • 2 tablespoons pepper
  • 2 tablespoons sweet paprika
  • 2 tablespoons curry
  • 5 tablespoons white sesame
  • 5 tablespoons black sesame
  • 4 egg whites
  • 200ml crème

Peel and cut the aubergines in sticks (2cm thick). Beat the egg whites with the crème and deep the aubergine sticks in. Mix flour with salt, pepper, paprika, curry and sesame. Dry the aubergines and mix them with the flour mixture. Fry them in very hot oil, until they get a golden colour. Place them on kitchen paper to absorb the oil and serve. Accompany it with yogurt dip (yogurt, olive oil, balsamic vinegar, finely chopped mint).

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