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Helly Raichura's eggplant foddi recipe
Food

Helly Raichuras eggplant foddi

Preparation time
Cooking time
Serves

To match the flavours of Helly Raichura's eggplant foddi recipe, you could definitely choose a mid-to fuller-bodied white with the eggplant, but we’re pouring a glass of our mouth-watering featured Grenache from Alex Russell’s Franca’s Vineyard label instead!

Ingredients

10 slices of Lebanese eggplant, lengthwise

Chilli powder, to taste

2 pinches turmeric powder

1 tbsp tamarind paste

Salt, to taste

Vegetable oil

Semolina

Method 

1. Salt the eggplant slices and leave in the bowl for a bit. Pat dry the excess water.

2. To the eggplant, add chilli powder (to taste) and a few pinches of turmeric and tamarind paste.

3. Coat the eggplant well in spices and tamarind, then with semolina. Set aside.

4. Heat some oil in a flat pan and fry the eggplant till crispy. 

Food