Looking for more recipe ideas? For dinner inspiration, food trends and roundups of the most delicious new recipes, visit sitchu.com.au/recipes Explore More Recipes 09 Ingredients Method EGGPLANT 2 eggplants 40g teriyaki sauce 10g aged balsamic glaze Black sesame seeds Sliced green onion EGGPLANT BATTER 3g xanthan gum 1500g water 300g rice flour 300g starch 1 ½ tablespoons salt PREPARATIONS Mix all the eggplant batter ingredients together with a whisk and ensure it’s combined well and smooth, with no lumps. Cut the eggplant into 7cm x 3cm slices so they’re stick size. Remove the seeds since they can sometimes be quite bitter and can take away from the flavour of the rest of the dish. COOKING Dip the eggplant into the batter and fry at 170°C (338°F) until super crispy. Toss the fried eggplant with teriyaki sauce, ensuring an even coating. Plate the eggplant and garnish it with the aged balsamic drizzle, black sesame for added texture, and your thinly sliced green onion for freshness and colour. Serve. SITCHU MAGAZINE Fried Eggplant With Teriyaki and Balsamic
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