Helly Raichuras eggplant foddi
To match the flavours of Helly Raichura's eggplant foddi recipe, you could definitely choose a mid-to fuller-bodied white with the eggplant, but we’re pouring a glass of our mouth-watering featured Grenache from Alex Russell’s Franca’s Vineyard label instead!
10 slices of Lebanese eggplant, lengthwise
Chilli powder, to taste
2 pinches turmeric powder
1 tbsp tamarind paste
Salt, to taste
1. Salt the eggplant slices and leave in the bowl for a bit. Pat dry the excess water.
2. To the eggplant, add chilli powder (to taste) and a few pinches of turmeric and tamarind paste.
3. Coat the eggplant well in spices and tamarind, then with semolina. Set aside.
4. Heat some oil in a flat pan and fry the eggplant till crispy.