canola oil Archives

Asian recipes

Fragrant Pho

15 minutes

Sweet potato

Twice-baked sweet potatoes with spicy sausage, bitter greens and crispy shallots

1 hour 10 minutes

Parmesan-crumbed brinjal with marinated olives and basil pesto mayo

Serves 6

Difficulty Easy

Prep Time 30 minutes

Cooking Time 10 minutes

Ingredients

100 g Woolworths dried toasted breadcrumbs
120 g Woolworths Parmesan, grated
1/3 parsley cup, chopped
140 g flour
4 free-range eggs
2 cloves garlic, crushed
2 brinjals, thinly sliced
canola oil, for frying
sea salt, to taste
1 T Woolworths basil pesto
½ cup Woolworths creamy mayonnaise
Woolworths lemon, to squeeze
mixed olives, for serving

Method

1 Combine the breadcrumbs, Parmesan and parsley in a shallow bowl. Place the flour in a separate bowl.

2 Whisk the eggs and garlic together in a third shallow bowl. Slice the brinjals into long, thin wedges, making sure they are all more or less the same size. Dip them into the flour, shaking off any excess. Dip into the egg mixture, then coat with breadcrumb mixture, patting it on firmly.

3 Fry the crumbed brinjals in batches in the hot oil for 1–2 minutes, or until crispy and golden. Remove using a slotted spoon and drain on kitchen paper. Sprinkle with sea salt while warm.

4 Stir the basil pesto into the mayonnaise. Squeeze the lemon juice over the brinjal and serve with the olives and mayonnaise.

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Parmesan-crumbed brinjal with marinated olives and basil pesto mayo

Parmesan-crumbed brinjal with marinated olives and basil pesto mayo

Ingredients

Method