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Saturday August 2, 2014 MYT 12:00:00 AM
Saturday August 2, 2014 MYT 11:29:33 AM
by jane f. ragavan
This recipe is part of the Don't Call Me Chef column. For the full story, go to "Toss the sides".
600g long eggplantoil for frying4 good quality pita*cooked potatoes, sliced thinly2-3 hard-boiled eggs, cut into quarterssavoury mango chutneyzhoug (recipe follows)chopped salad (recipe follows)salt and pepper
Zhoug½ cup fresh parsley, roughly chopped1 cup fresh coriander, roughly chopped2 finger-length hot green chillies, roughly choppedpinch of cayenne pepper, optional¼ tsp each of ground cumin, cardamom and clovespinch of sugar¼ tsp salt1 garlic clove, crushed2 tbsp olive oil2 tbsp waterPlace all the ingredients in a small food processor and pulse into a coarse paste. Store in a jar in the fridge for up to 3 weeks.Chopped salad1 small cucumber, diced1 large tomato, diceda handful of parsley, chopped2 tsp lemon juice1-2 tbsp olive oilsalt and pepperMix all the ingredients together; season to taste.
Peel the skin of the eggplants from top to bottom in alternate stripes. Cut into 1.5cm-thick slices. Sprinkle with salt on both sides and leave in a colander for 30 minutes. When ready to cook, dab the slices with a clean cloth or kitchen paper.
Heat 2cm of oil in a wide pan. Fry the eggplant until brown on both sides and tender in the middle, 6-7 minutes. Drain.
In the same oil, fry the potato slices briefly until just brown. Drain.
To assemble: Place a pita on a plate. Arrange the eggplant and potato on top, overlapping the slices. Add hard-boiled egg. Season with salt and pepper, and spoon some zhoug and mango chutney on top. Add a little of the chopped salad. Fold the pita in half and eat immediately.
*Instead of pita, use baguettes sliced in half lengthwise.
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