Whipped Feta, Crispy Aubergine Fries & Date Molasses
Sun, 30 May 2021
Chef: Lizzy Lyons from Lizzy's Little Kitchen, Listowel
Ingredients:
2 aubergines
100g Feta cheese
100g mascarpone cheese
200g plain flour
2 eggs
2 tablespoons water
Bunch of fresh parsley
30g grated parmesan
200g Panko breadcrumbs
150g of mixed leaves
2 tablespoons of date molasses
Salt & pepper
Method:
1. Cut and slice the aubergine into sticks or chip size. Place in a bowl and sprinkle with a tablespoon of salt and then set aside.
2. Place the Feta and mascarpone in a bowl and whisk together. Set aside in the fridge.
3. Place the flour in a bowl.
4. In a separate bowl whisk the eggs with 2 tablespoons of water.
5. In a third bowl mix the panko breadcrumbs and parmesan.
6. Preheat a deep fryer to temperature 160C or fill shallow pan half way up with oil to temperature 160C.
7. Rinse the aubergine in water thoroughly and place on a clean kitchen towel. Pat dry ensuring the aubergine chips are as dry as possible.
8. Drop a few of the aubergine chips in the flour, remove from the flour and place in the egg mixture ensuring it is covered in the egg. Remove with slotted spoon and shake off excess egg mixture. Then place in the panko mix.
9. To make sure the oil is hot enough drop a little crumb in and see if it sizzles. Fry the aubergine chips till they float to the top.
10. To plate place some mixed leaves on a serving platter, top with the crispy aubergine fries and top with quenelles of the whipped Feta. Drizzle over the date molasses and sprinkle with some fresh parsley.
