BRINJALS IN DOUGH

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BRINJALS IN DOUGH
Slice brinjals in 1 cm slices and arrange on a wooden chopping board. Sprinkle salt on both sides (lightly) and rub it in gently. Let it stand for 30 minutes to draw excess moisture out. Wipe the brinjals off with kitchen paper (paper toweling)
Mix the following well:
1 cup cakeflour
3 teaspoons dried parsley
salt and pepper to taste
½ cup Parmasan

Also mix 2 eggs in a different bowl.
Dip brinjals in flour, egg and flour again.
Fry until golden on both sides in a little hot oil.
Drain excess oil on some kitchen paper.
Serve.
Recipe and photo: Natacha Visagie

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