ZANZIBARIAN AUBERGINES | SA Garden and Home
Richard and Simone Hirsch select a few favourite recipes from their cookcook to serve at a stylish summer lunch
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Cooking tools:
- Chef's knife
- Cutting board
- Colander
- Mixing bowl
- Measuring cup
- Measuring spoon
- Whisk
- Skillet
- Stove
- Spatula
- Paper towel
- Serving platter
- Grater
Ingredients
- 4–5 medium-sized aubergines
- 500ml cake flour
- 30ml turmeric
- 5ml salt, plus extra for sprinkling on the aubergines
- freshly ground black pepper
- 2 large eggs, beaten
- 100–150ml olive oil , for shallow frying
- a few rocket leaves, micro greens and edible flowers, to garnish
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