Salt and mazeina
2 ½ cups self-raising flour
300 ml coconut milk
50 ml chili sauce
4 eggs, lightly beaten
375 ml desiccated coconut
Heat oil for deep-frying (180 degrees Celsius)
Cut the aubergines into bite-size pieces and sprinkle with salt. Let it
Rinse aubergines, pat them dry. Toss in mazeina, dip into batter. Deep-fry.
1 cup herb flavored cottage cheese
¾ cup Peri-peri sauce
4 Tbls chutney
2 Tbls spring onion, finely chopped
Salt and pepper
Mix all the dip ingredients together. Allow to stand for 20 minutes.
Yummy snack for game night or starters.
Fun in the Kitchen.