ITALIAN EGGPLANT IN A CARRIAGE

ITALIAN EGGPLANT IN A CARRIAGE 

Another recipe from one of our favorite Italian restaurants, the Pulcinella, at Kings Cross, Sydney Melanzane 

YOU WILL NEED:

• 1 eggplant 

• 125g knob mozzarella 

• 4 leaves fresh basil or 1/2 teaspoon dried basil 

• 1/2 cup oil 

• salt, 

• pepper 

• oil for deep-frying 

BATTER 

• ½ teaspoon dried yeast 

• 2 cups plain flour 

• 2 cups lukewarm water 

ITALIAN EGGPLANT IN A CARRIAGE RECIPE

Make batter first. Sift yeast with flour into a bowl, make well in center, and add lukewarm water. Mix well. Let stand hour. Slice eggplant into 5 mm ( 1/2 in ) slices. Cut mozzarella into 3 mm ( 1 1/2 in ) pieces. If using fresh basil, chop finely.

Fry eggplant in hot oil until just brown. Drain slices on absorbent paper. Season slices with salt, pepper and basil. Place one piece of mozzarella between each two slices of eggplant. Press together firmly. 

Dip each eggplant sandwich into the batter, drain off excess batter, drop into the hot oil a few at a time, cook, until they are light golden brown, remove from the oil with a slotted spoon, and drain on absorbent paper. Repeat with the remaining eggplant. 

Makes 6 to 8

Also Read: ITALIAN  CAULIFLOWER NEAPOLITAN