Eggplant (Melanzane) Parmigiana - Chef Recipe by Guy Grossi
The sweetness of the eggplant teamed with the acidity of the tomato are such homely flavours, making...
4 eggs, hard-boiled, peeled and halved length ways.
300mL vegetable oil, for frying
200g piece tuna fillet (or drained tinned tuna)
1/2 tsp salt
1 Tbs pepper roughly ground
400g potatoes, roughly chopped
100mL vegetable oil
1 tsp ground black pepper
2 greenchilies, finely chopped
1 small onions, finely chopped
1 sprig curry leaves, stripped
1/4 tsp chilli powder
1/4 tsp coriander powder
1/4 tsp roast cumin powder
1 cup plain flour
Vegetable oil, for cooking
1 cup plain flour
300g dried fine breadcrumbs
Place the tuna fillet and diced potato (if using tinned tuna, skip this step), salt and pepper in a steamer, cover, place over medium heat and cook for 10 minutes or until cooked through.
Drain and set aside.
Combine the cooked (or tinned) tuna and potato in a large bowl and mash until smooth but still reasonably dry.
Check the seasoning and set aside.
Heat the oil in a frying pan over high heat, once hot, add the pepper, chilli, onion and curry leaves and cook until the onion starts to brown.
Remove from the heat and combine with the tuna mixture.
Whisk the flour, eggs and milk together in a large bowl until smooth and lump free. Set aside for at least 10 minutes or until ready to cook.
Heat a little bit of oil in a non-stick frying pan over high heat, once the oil is hot, spoon a ladleful 1/2 cup of the batter into the pan and swirl to form a 30cm diameter round.
Once the pancake is loose enough to come away from the pan, flip it over and cook the other side.
You don’t want the pancake to be crisp — it should be still soft enough to fold without tearing.
Remove from the pan and set aside.
Repeat with the remaining batter.
You will need 8 pancakes.
Whisk the flour, eggs and water together in a large bowl.
Lay a pancake on a work surface and place a small amount of the tuna filling in the centre of the pancake.
Place an egg half on top. Fold each side of the pancake into the centre to form a square parcel.
Use some of the crumbing mixture to help the edges stick if necessary.
Repeat with the remaining pancakes and filling.
Coat each roll in the crumbing mixture, shaking off the excess, then roll in the breadcrumbs.
Fill a deep-sided saucepan or wok one-third full of oil and heat to 180 C.
Deep-fry the rolls, in batches, until crisp and golden.
Remove with a slotted spoon and drain on paper towel.
Serve hot or at room temperature.
Recipe provided by Noosa Beach House Peter Kuruvita
Photo Credits: SBS Television - 'My Sri Lanka' Series