Sides and Salads Recipes - Fried Vegetables with Chili Sauce Recipe

Ingredients

• 3 large (US extra large) eggs

• 1 aubergine (eggplant), halved lengthways and cut into long, thin slices

• 1/2 small butternut squash, peeled, seeded and cut into long, thin slices

• 2 courgettes (zucchini), trimmed and cut into long, thin slices

• 105ml/7 tbsp vegetable or sunflower oil

• salt and ground black pepper

• sweet chili sauce, or a dip of your own choice, to serve (see below for suggestion)

Serves 4

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Method:

1. Beat the eggs in a large bowl. Season the egg mixture with salt and pepper. Add the slices of aubergine, butternut squash and courgette. Toss the vegetables slices until they are coated all over in the egg.

2. Have a warmed dish ready lined with kitchen paper. Heat the oil in a wok. When it is hot, add the vegetables, one strip at a time, making sure that each strip has plenty of egg clinging to it.

3. Do not cook more than eight strips of vegetable at a time or the oil will cool down too much.

4. As each strip turns golden and is cooked, lift it out, using a wire basket or slotted spoon, and transfer to the plate. Keep hot while cooking the remaining vegetables. Serve with the sweet chili sauce as a dip.

A wok makes the ideal pan for frying slices of aubergine, butternut squash and courgette because they become beautifully tender and succulent. The beaten egg in this recipe gives a satisfyingly substantial batter.

Variation: Instead of sweet chili sauce, try a simple mix of mango chutney and chili dip. The spicy fruity favor goes particularly well with the butternut squash.