James Martin shows a tasty twist on a classic goats’ cheese salad.
3 tbsp vegetable oil
2 aubergines, chopped
½ onion, chopped finely
1 tsp mustard seeds
½ tsp chilli flakes
½ tsp salt
1 tsp ground coriander
½ tsp turmeric
pinch black pepper
75ml/2½fl oz red wine vinegar
2 tomatoes, skinned, seeded and chopped finely
2 tbsp coriander root, chopped
Preheat the grill to high.
Heat 2.5cm/1in vegetable oil in a deep, heavy-based frying pan. The oil is ready when a breadcrumb dropped into it will sizzle gently. (CAUTION: Hot oil can be very dangerous. Do not leave unattended.)
Mix the the beaten egg and coriander leaves in a bowl until well combined.
Season the aubergine slices with salt and freshly ground black pepper and dip into the egg mixture.
Fry the aubergine in the oil for 1-2 minutes on each side, or until golden-brown. Remove with a slotted spoon and drain onto kitchen paper.
Crumble the goats’ cheese over the aubergine and cook under the grill for 2-3 minutes, or until golden-brown and bubbling.
Meanwhile for the pickle, heat the oil in a frying pan and fry the onion and chopped aubergine for 3-4 minutes, or until golden-brown and tender.
Stir in the spices and and cook for a further minute.
Add the jaggery and vinegar and cook for another two minutes, or until the sugar has dissolved.
Add the tomatoes and coriander root and cook for another 3-4 minutes, or until the mixture has thickened.
For the salad, mix the lemon juice and oil in a bowl until well combined. Add the remaining ingredients and mix until well combined.
Serve the goats' cheese aubergine with the salad and pickle.
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