Ingredients

Method

• 450 g brinjals
• 125 g cornflour
• 2 large free-range eggs
• 4 T buttermilk
• 1 t cayenne pepper
• 1 t smoked paprika
• 2 T brown sugar
• sea salt and freshly ground black pepper, to taste
• 125 g panko breadcrumbs
• oil, for frying
• lemon wedges, for serving
For the spicy oil:
• 2 T cayenne pepper
• 2 T brown sugar
• 1 T smoked paprika
• 1 t garlic powder
• salt, to taste
For the burnt leek ranch dressing:
• 30 g butter
• 100 g leeks, thinly sliced
• Woolworths creamy ranch dressing, for serving

Method

Ingredients

1. Peel the brinjal and cut into fingers. Dredge each piece in the cornflour and set aside.

2. In a shallow bowl, beat together the eggs, buttermilk, spices and sugar and season to taste.

3. Place a metal rack on a baking tray. Dip the coated brinjal into the egg mixture, then dredge in the cornflour again. Dip into the egg again, then finally into the panko crumbs. Repeat until all the brinjal is crumbed.

4. Heat the oil in a large saucepan and fry the brinjal until golden and crisp, about 5–7 minutes.

5. To make the spicy oil, place the ingredients in a heatproof bowl. Scoop 1⁄2 cup hot oil from the pan in which you fried the brinjals and pour over the ingredients, whisking until combined. Brush the fried brinjal with the spicy oil before serving.

6. To make the dressing, heat the butter in a pan over a medium-high heat. Add the leeks and cook until browned and starting to crisp a little, but not burn. Remove from the heat and cool completely. Chop and mix with the ranch dressing. Serve with the brinjals.

Cook's note: Replace the brinjal with oyster mushrooms for an “I-can’t-believe-it’s- not-meat” sandwich or burger filling.

Find more brinjal recipes here.

Photographs: Toby Murphy
Production: Khanya Mzongwana 
Food assistance: Ellah Maepa and Leila-Ann Mokotedi