Aubergine cut into cubes, coated with potato flour and deep fried in hot grapeseed oil and tossed in salted egg yolk , garlic, curry powder and with a sprinkle of toasted sesame seed....awwww I will let you imagine how good this dish is. Salted egg yolk has the uncanny ability to bring out the flavor of this dish ......with its partners in crime, the garlic and curry powder and toasted sesame seeds, this dish can be a real great appetizer. The curry leaves makes it aromatic .
Aubergine is a veggie that is bland by itself but with these ingredients added, it became flavorful :) Crispy outside and moist and tender on the inside. This recipe is very much like the previous Salted Egg Yolk chicken except this is veggie based and calls for curry leaves :)
The steps to making this dish are shown above. I used potato flour for coating the aubergine cubes for a crisps that last and it sort of helps prevent the oil being absorbed into the aubergine cubes. I use grapeseed oil for deep frying for it is cholesterol free and has a high smoke point of approximately 216 °C (421 °F), so it can be safely used to cook at high temperatures, such as stir-frying , sauteing and deep frying. Due to its clean, light taste, it is often used as an ingredient in salad dressings and mayonaise and as a base for oil infusions of garlic, rosemary or other herbs or spices .
love the crispness of these deep fried
potato flour coated aubergine cubes
toasted sesame seeds also plays a part in making these aubergine cubes flavorful :)
Crispy And Spicy Salted Egg Aubergine Cubes
2 aubergine - cut into cubes
potato flour for coating
grapeseed oil for deep frying
1 salted egg yolk - steamed and mashed
sea salt to taste
4 pips garlic - minced
1/2 tbsp of curry powder
1 sprig of curry leaves
2 tbsp of toasted sesame seed
1 tbsp of grapeseed oil
Cut the aubergine into cube size , coat them with potato flour and deep fried in hot grapeseed oil till crispy and nicely browned. Take them out and drain off the oil with kitchen paper towels. Put it aside.
Meanwhile, heat up wok with 1 tbsp of grapeseed oil , lightly saute the minced garlic, mashed egg yolk , curry leaves till fragrant. Add in the curry powder and seasalt and stir fry till well combined with the other ingredients. Put in the fried aubergines cubes and gently tossed till well combined with the sauteed ingredients. Sprinkle in the toasted sesame seeds and toss well. Dish up and serve hot.
Enjoy and have a great Sunday !
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