Corn-crusted aubergine with plum chutney & goat’s curd
This Mediterranean dish from London restaurant, Galoupet coats aubergine with crunchy Italian corn and contrasts it with milky and fruity dips
Difficulty and servings
Serves 6
Preparation and cooking times
Ready in 30 mins
- To make the chutney put all the ingredients into a large pot with ½ tsp salt then simmer for 30-40 minutes until thick and chutney-like.
- Heat the oven to 200C/fan 180C/gas 6. slice the aubergine into 1cm thick discs and halve. Put the flour, egg and polenta onto separate plates. Dust the aubergine first with flour, then dip in the egg mix, then coat in the polenta. Put on an oiled baking sheet and bake for 20 minutes, turning once. Serve warm with the goat's curd and plum chutney.
PER SERVING
411 kcalories, protein 9.3g, carbohydrate 88.1g, fat 4.8 g, saturated fat 1.5g, fibre 4.4g, salt 0.89 g
Recipe from olive magazine, November 2011.
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Ingredients
- 1 large aubergine or 2 small
- plain flour , for dusting
- 2 eggs , beaten
- 200g polenta , seasoned
- 100g goats curd , to serve
PLUM CHUTNEY
- 500g red plums , quartered and stoned
- 50g golden raisins
- 50g ready-to-eat prunes
- 50g Bramley apples , peeled and diced
- 250g light brown sugar
- 300ml cider vinegar
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Difficulty and servings
Serves 6
Preparation and cooking times
Ready in 30 mins
Ingredients
- 1 large aubergine or 2 small
- plain flour , for dusting
- 2 eggs , beaten
- 200g polenta , seasoned
- 100g goats curd , to serve
PLUM CHUTNEY
- 500g red plums , quartered and stoned
- 50g golden raisins
- 50g ready-to-eat prunes
- 50g Bramley apples , peeled and diced
- 250g light brown sugar
- 300ml cider vinegar
PER SERVING
411 kcalories, protein 9.3g, carbohydrate 88.1g, fat 4.8 g, saturated fat 1.5g, fibre 4.4g, salt 0.89 g
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