With Jasbir Kaur
Serves 2-4 people
Preparation time 15-20 mins
1 each eggplant
2 tbsp sultanas
1 tbsp finely chopped mint
1 tbsp finely chopped coriander
50 gm blue cheese
1 clove of garlic
2 tbl pine nuts
1/2 cup bread crumbs
1/4 tsp salt
1/4 tsp pepper
1/4 cumin powder
1/4 tsp coriander powder
1 cup of breadcrumbs
Roast eggplant over the flame to get smoky flavour.
Turn frequently to ensure all sides are blackened.
Once the flesh is soft , peel away the skin .Rinse in cold water and pat is dry.
Soak sultanas in warm water and chop it
Chop the egg plant and combine with mint, coriander cheese, garlic, pine nuts, egg and bread crumb.
Mixture should be firm but not wet.
Shape the mixture into balls, dip it in egg and then dredge it in breadcrumbs.
Pour olive oil in pan fry the balls till golden brown and serve
(Broadcast: 22 June 2012)