Sides and Salads Recipes - Seven-spice Aubergines Recipe

Ingredients

• 2 egg whites

• 90ml/6 tbsp corn flour (cornstarch)

• 5ml/1 tsp salt

• 15ml/1 tbsp Thai or Chinese seven-spice powder

• 15ml/1 tbsp mild chili powder

• 500g/1 1/4lb aubergines (eggplant), thinly sliced

• sunflower oil, for deep-frying

• fresh mint leaves, to garnish

• steamed rice or noodles and hot chili sauce, to serve

Serves 4

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Method:

1. Put the egg whites in a large grease free bowl and beat with an electric whisk until light and foamy, but not dry.

2. Combine the corn flour, salt seven-spice powder and chili powder and spread evenly on to a large plate.

3. Fill a wok one-third full of oil and heat to 180°C/350°F or until a cube of day-old bread, dropped into the oil, browns in 40 seconds.

4. Dip the aubergine slices in the egg white and then into the spiced flour mixture to coat.

5. Deep-fry in batches for 3-4 minutes, or until crisp and golden. Drain on kitchen paper and transfer to a platter to keep hot.

6. Serve the aubergine garnished with mint leaves and with hot chili sauce on the side for dipping.

Seven spice powder is the key ingredient that gives these aubergines a lovely warm flavor, and so well with the light, curry batter.

Cook's Tip: Seven-spice powder is a commercial blend of spices, usually comprising coriander, cumin, cinnamon, star anise, chili, cloves and lemon peel.