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Food

Lyndey Milans Semolina-crusted eggplant with honey and chilli

Preparation time
5 Minutes
Cooking time
15 Minutes
Serves
4 or 8 as tapas

Lyndey Milan's Semolina - crusted eggplant with honey and chilli is an interesting, textural dish that pairs nicely with light to medium-bodied reds like Pinot, Gamay or Nero d'Avola. Avoid anything too heavy or tannic.

Ingredients

 

2 large eggplant

Extra virgin olive oil, for frying

½ cup (125ml) milk

1/3 cup (55g) semolina

½ teaspoon sea salt flakes, crushed

1/3 cup (80 ml) yellowbox or redgum honey 

1 tsp Aleppo pepper flakes (Turkish chilli flakes), or to taste, to serve

Thyme sprigs, to serve
 


Recipe by: Lyndey Milan

Photography by: John Paul Urizar

Styling by: Michaela Le Compte

Method

1.    Peel the eggplant and cut them into 2cm wide long fingers.

2.    Pour milk into a small bowl and put semolina on a small plate and season well with salt. Dip the eggplant pieces into the milk, then shake off any excess and roll the pieces in the seasoned semolina.

3.    Heat approx. 5 cm oil over high heat in a large, deep frying pan, wok or saucepan.

4.    Cook eggplant in batches for a minute or so on each side until browned all over and flesh is soft.

5.    Drain on a paper-lined plate. 

6.    To serve, drizzle over honey and sprinkle with thyme sprigs and Aleppo pepper.  


Wine Match

Pinot Noir, Gamay or Nero D'Avola

Food
Preparation time
5 Minutes
Cooking time
15 Minutes
Serves
4 or 8 as tapas

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