Almond Eggplants with Chili Sauce
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4 Servings
4 oz Onion
1 oz Green chilies
12 oz Tomatoes
1 tb Vegetable oil
1/4 pt Vegetable stock
1/2 ts Salt
1/4 ts Paprika
8 oz Eggplant
2 oz Wholewheat flour
1/4 ts Salt
Pepper, to taste
1 oz Almonds, ground
2 ts Vegetable oil
6 tb Cold watrer
Vegetable oil, for deep
-- frying
Peel & finely chop the onion. Remove the stem & seeds from the
chilies & finely chop. Skin & roughly chop the tomatoes.
Heat the oil. Add onion & chilies, fry for 2 to 3 minutes. Stir in
the tomato, stock, salt & paprika. Bring to a boil & cook rapidly,
uncovered, for 15 minutes.
Meanwhile, wipe the the eggplant. Remove the stalk & cut into 1/4"
slices. Place flour, salt, pepper & almonds in a bowl & mix well. Add
water & oil & mix into a stiff batter.
Heat oil for deep fat frying. Thinly coat the eggplant slices with
batter. Fry three circles at a time, for about 3 minutes, until puffy
& golden. Drain on paper towels & serve at once with chili sauce.
Elizabeth Brand, "Vegetables"
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