Food recipes
Soda-Battered Eggplant with Carrot Chips, Sprout Salad and Cucumber Pickle
Soda-Battered Eggplant with Carrot Chips, Sprout Salad and Cucumber Pickle
Ingredients:
Cucumber Pickle:
1 Persian cucumber
1 lemon
1 tablespoon olive oil
1/2 teaspoon dill seeds
Soda-Battered Eggplant:
1 cup all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon ground turmeric
2 teaspoons nutritional yeast
1 cup chilled soda water (sparkling water)
3-4 Japanese eggplants
Salt
Peanut or sunflower oil, for deep-frying
Carrot Chips:
4 large carrots, cut into 1/2-centimeter rounds (about 4 cups)
2 tablespoons olive oil
Small bunch fresh thyme
Salt flakes and cracked pepper
Sprout Salad:
2 cups snow pea sprouts
2 cups bean sprouts
1 cup legume sprouts (mung, chickpea, lentil)
1 1/2 tablespoons lemon juice
3 tablespoons olive oil
Tiny drizzle of honey or agave nectar
Salt flakes and cracked pepper
Directions:
1. Preheat the oven to 400°F (200°C).
2. For the pickle, halve the cucumber lengthwise and slice very thinly. Halve the lemon lengthwise; seed and finely dice one half, reserving the other.
3. Heat the olive oil in a small saucepan over medium-low heat and add the dill seeds. When they pop, add the cucumber and diced lemon and toss over medium heat for 1 minute. Squeeze over the juice of the remaining lemon half, cool and chill.
4. For the batter, sift the flour and baking powder into a bowl, stir in the turmeric and nutritional yeast, and whisk in the soda water until smooth. Chill.
5. Preheat two baking trays in the oven 3-4 minutes, then line with baking paper. Spread the carrot rounds in a single layer, drizzle with oil and sprinkle with thyme, salt and pepper. Roast 30 minutes until golden and crisp.
6. Slice the eggplants lengthwise into strips about 1/2 inch (1.5 cm) thick. Sprinkle both sides with salt on paper towels and let sweat a few minutes; pat dry and prick the skins with a fork.
7. For the salad, roughly chop the tops of the snow pea sprouts and finely dice the stalks. Toss with the bean and legume sprouts. Shake the lemon juice, oil, honey, salt and pepper in a jar. Refrigerate the salad and dressing until serving.
8. Heat oil about 6 inches (15 cm) deep in a large pot until it shimmers. Whisk the batter again.
9. Dip the eggplant strips one at a time in the batter, let the excess drip off and slide into the oil. Fry 1 minute per side until golden. Drain on paper towels and keep warm.
10. Drain the pickles. Dress the sprout salad.
11. Serve the warm eggplant and carrot chips with the sprout salad and cucumber pickle.
Ingredients:
Cucumber Pickle:
1 Persian cucumber
1 lemon
1 tablespoon olive oil
1/2 teaspoon dill seeds
Soda-Battered Eggplant:
1 cup all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon ground turmeric
2 teaspoons nutritional yeast
1 cup chilled soda water (sparkling water)
3-4 Japanese eggplants
Salt
Peanut or sunflower oil, for deep-frying
Carrot Chips:
4 large carrots, cut into 1/2-centimeter rounds (about 4 cups)
2 tablespoons olive oil
Small bunch fresh thyme
Salt flakes and cracked pepper
Sprout Salad:
2 cups snow pea sprouts
2 cups bean sprouts
1 cup legume sprouts (mung, chickpea, lentil)
1 1/2 tablespoons lemon juice
3 tablespoons olive oil
Tiny drizzle of honey or agave nectar
Salt flakes and cracked pepper
Directions:
1. Preheat the oven to 400°F (200°C).
2. For the pickle, halve the cucumber lengthwise and slice very thinly. Halve the lemon lengthwise; seed and finely dice one half, reserving the other.
3. Heat the olive oil in a small saucepan over medium-low heat and add the dill seeds. When they pop, add the cucumber and diced lemon and toss over medium heat for 1 minute. Squeeze over the juice of the remaining lemon half, cool and chill.
4. For the batter, sift the flour and baking powder into a bowl, stir in the turmeric and nutritional yeast, and whisk in the soda water until smooth. Chill.
5. Preheat two baking trays in the oven 3-4 minutes, then line with baking paper. Spread the carrot rounds in a single layer, drizzle with oil and sprinkle with thyme, salt and pepper. Roast 30 minutes until golden and crisp.
6. Slice the eggplants lengthwise into strips about 1/2 inch (1.5 cm) thick. Sprinkle both sides with salt on paper towels and let sweat a few minutes; pat dry and prick the skins with a fork.
7. For the salad, roughly chop the tops of the snow pea sprouts and finely dice the stalks. Toss with the bean and legume sprouts. Shake the lemon juice, oil, honey, salt and pepper in a jar. Refrigerate the salad and dressing until serving.
8. Heat oil about 6 inches (15 cm) deep in a large pot until it shimmers. Whisk the batter again.
9. Dip the eggplant strips one at a time in the batter, let the excess drip off and slide into the oil. Fry 1 minute per side until golden. Drain on paper towels and keep warm.
10. Drain the pickles. Dress the sprout salad.
11. Serve the warm eggplant and carrot chips with the sprout salad and cucumber pickle.
Printed from https://recipe.bluelayer.org/recipe/67721/soda-battered-eggplant-with-carrot-chips-sprout-salad-and-cucumber-pickle