Almond Eggplants with Chili Sauce
Recipe type: Vegetables
Serves: 4
  • 4 ounces onion
  • 1 ounce green chilies
  • 12 ounces tomatoes
  • 1 Tablespoon vegetable oil
  • 1/4 pints vegetable stock
  • 1/2 teaspoon salt
  • 1/4 teaspoon paprika
  • 8 ounces eggplant
  • 2 ounces whole-wheat flour
  • 1/4 teaspoon salt
  • 1 pepper, to taste
  • 1 ounce almonds, ground
  • 2 teaspoons vegetable oil
  • 6 Tablespoons cold water
  • 1 vegetable oil, for deep frying
  1. Peel & finely chop the onion. Remove the stem & seeds from the chilies & finely chop. Skin & roughly chop the tomatoes. Heat the oil. Add onion & chilies, fry for 2 to 3 minutes. Stir in the tomato, stock, salt & paprika. Bring to a boil & cook rapidly, uncovered, for 15 minutes. Meanwhile, wipe the the eggplant. Remove the stalk & cut into 1/4" slices. Place flour, salt, pepper & almonds in a bowl & mix well. Add water & oil & mix into a stiff batter. Heat oil for deep fat frying. Thinly coat the eggplant slices with batter. Fry three circles at a time, for about 3 minutes, until puffy & golden. Drain on paper towels & serve at once with chili sauce. Elizabeth Brand, "Vegetables"
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