Because eggplants are in season, this month’s recipe is for crumbed eggplant with tomato salsa. It comes from Mike and Rosa Auddino from Auddino’s Produce.

Ingredients

• 2 medium eggplants
• 1 packet crumb mix of your choice, or gluten-free
• 2 eggs, lightly beaten
• Plain flour, seasoned with salt and pepper
• 2 garlic cloves, crushed

Salsa

• 4 ripe, firm tomatoes (round or Roma), chopped into small cubes
• 2 spring onions or ½ small red onion, finely chopped
• ¼ capsicum, finely diced
• 1 Lebanese cucumber, finely diced
• Freshly chopped basil
• Salt and pepper
• Olive oil
• Lemon juice

Method

– Wash and slice eggplant into even slices – not too thick. Cover with salt and leave for a few hours in a colander to drain away all the bitter juices. Do not wash salt off.

– Prepare bread crumbs by adding finely chopped garlic. Mix through evenly.

– Coat eggplant slices in flour then dip into beaten egg mixture then into crumb mix. Press firmly. Continue until all slices are crumbed.

– Heat the oil in a frypan. Cook on medium heat for approximately 4–5 minutes on each side or until golden and cooked through.

– Combine all salsa chopped ingredients. Mix in olive oil, lemon juice, and salt and pepper.

Serve with crumbed eggplant.