Serves 4

2 oval eggplants, sliced
2 eggs, lightly beaten
2 cups almond flour
2 cups finely grated parmesan
Vegetable oil, for shallow-frying

Place the almond meal, parmesan, salt and pepper in a bowl and mix well to
combine.

Heat 1cm of oil in a frying pan over high heat. Dip the eggplant in the
egg and press into the almond meal mixture.

Cook, in batches, for 2-3 minutes each side or until golden and crisp.

Drain on absorbent paper. Serve with salsa (below).

Roasted capsicum salsa

250g store-bought roasted capsicum
1/4 cup toasted blanched almonds
1 clove garlic
1 Tbsp red wine vinegar
2 Tbsp olive oil
Sea salt and cracked black pepper

To make the roasted capsicum salsa, roughly chop the capsicum, almonds and
garlic and place in a bowl with the vinegar, oil, salt and pepper.

Mix well to combine and set aside.

* Salsa can be made in the morning and refrigerated until needed.


Courtesy Donna Hay.



--
Peter Lucas
Brisbane
Australia

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PeterL wrote:
> Serves 4
>
> 2 oval eggplants, sliced
> 2 eggs, lightly beaten
> 2 cups almond flour
> 2 cups finely grated parmesan
> Vegetable oil, for shallow-frying
>
> Place the almond meal, parmesan, salt and pepper in a bowl and mix well to
> combine.
>
> Heat 1cm of oil in a frying pan over high heat. Dip the eggplant in the
> egg and press into the almond meal mixture.
>
> Cook, in batches, for 2-3 minutes each side or until golden and crisp.
>
> Drain on absorbent paper. Serve with salsa (below).
>
> Roasted capsicum salsa
>
> 250g store-bought roasted capsicum
> 1/4 cup toasted blanched almonds
> 1 clove garlic
> 1 Tbsp red wine vinegar
> 2 Tbsp olive oil
> Sea salt and cracked black pepper
>
> To make the roasted capsicum salsa, roughly chop the capsicum, almonds and
> garlic and place in a bowl with the vinegar, oil, salt and pepper.
>
> Mix well to combine and set aside.
>
> * Salsa can be made in the morning and refrigerated until needed.
>
>
> Courtesy Donna Hay.
>
>
It's even LC! Thanks for the interesting panna cotta recipes too.
--
Jean B.

"Jean B." > wrote in
:

> PeterL wrote:
>> Serves 4
>>
>> 2 oval eggplants, sliced

>>
>>
> It's even LC! Thanks for the interesting panna cotta recipes too.



No worries :-)

I'll be doing the coffee panna cotta when we get back in mid-April. Don't
want to be buying any cream/perishables in the last few days before we leave.



--
Peter Lucas
Brisbane
Australia

Killfile all Google Groups posters.........

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Peter forwarded Donna Hay's recipe:

> Serves 4
>
> 2 oval eggplants, sliced
> 2 eggs, lightly beaten
> 2 cups almond flour
> 2 cups finely grated parmesan
> Vegetable oil, for shallow-frying
>
> Place the almond meal, parmesan, salt and pepper in a bowl and mix well to
> combine.
>
> Heat 1cm of oil in a frying pan over high heat. Dip the eggplant in the
> egg and press into the almond meal mixture.
>
> Cook, in batches, for 2-3 minutes each side or until golden and crisp.
>
> Drain on absorbent paper. Serve with salsa (below).
>
> Roasted capsicum salsa
>
> 250g store-bought roasted capsicum
> 1/4 cup toasted blanched almonds
> 1 clove garlic
> 1 Tbsp red wine vinegar
> 2 Tbsp olive oil
> Sea salt and cracked black pepper
>
> To make the roasted capsicum salsa, roughly chop the capsicum, almonds and
> garlic and place in a bowl with the vinegar, oil, salt and pepper.
>
> Mix well to combine and set aside.
>
> * Salsa can be made in the morning and refrigerated until needed.
>
>
> Courtesy Donna Hay.


I'm interested in other uses for that salsa. It's almost a romesco sauce.
(If you took out the vinegar and added tomatoes, it *would* be romesco
sauce.) It'd probably be good on all kinds of other things, like grilled
fish, roasted chicken, or a grilled cheese sandwich.

Bob