Baccala Crostini - Chef Recipe by Steve Hetherington
Makes eight crostini.
2 large eggplants
100g red chilli
2 thumb sized pieces of ginger
16 small shallots (or 4 white onions)
1 tsp corriander powder
1 tsp tamarind puree
1 tsp sea salt
2 tsp sugar
2 kaffir lime leaves
4 tbsp vegetable oil
1 stick lemongrass
In isolation? Replace above ingredients with your favourite jarred curry paste!
Cut eggplant in half and brush the flesh side with oil and salt. Chargrill flesh side down on a BBQ or in a frying pan on a medium heat until soft.
Blend chilli, garlic, ginger, shallots, coriander, tamarind, sugar and salt until blended into a smooth paste.
Fry paste mix with oil for three minutes in a small frying pan or wok, stirring regularly. (If using curry paste, fry as per recipe).
Add lemongrass and kaffir leaves and continue to cook for a few minutes, then remove.
Plate eggplant onto desired dish and top with chilli paste.
Recipe provided by Yuni's Kitchen
Photo Credits: Yuni's Kitchen