I saw these little eggplants in my local fruit and veg shop the other day and just had to have them. I decided to cook them by cutting little slits in the side and steaming them, this allowed me to flatten them out a bit when I later wanted to give them crispy bottoms by finishing them in the frypan.
I served them with some lightly floured and pan fried fish on a bed of coriander and cherry tomato salsa. I didn’t write down exact quantities but it was heavy on the coriander and lime with a light seasoning of salt and chilli.
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