AUBERGINE FINGERS IN COCONUT BATTER WITH CREAMY PERI-PERI DIP

INGREDIENTS:
4 aubergines
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

METHOD:

Heat oil for deep-frying (180 degrees Celsius)
Cut the aubergines into bite-size pieces and sprinkle with salt. Let it
stand.
Rinse aubergines, pat them dry. Toss in mazeina, dip into batter. Deep-fry.

DIP:
1 cup herb flavored cottage cheese
¾ cup Peri-peri sauce
4 Tbls chutney
2 Tbls spring onion, finely chopped
Salt and pepper

METHOD:

Mix all the dip ingredients together. Allow to stand for 20 minutes.

Yummy snack for game night or starters.

Happy Eating.
Fun in the Kitchen.

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