EGGPLANT“FISH” &
CHIPSWITHMUSHY PEAS
PREP+ COOKTIME1 HOUR
(+STANDING)SERVES 4
460gjapaneseeggplants,halved
lengthways
1 tablespoonfineseasalt
4 sheetsnori(10g),halved
1¼cups(190g)self-raisingflour
1½cups(375ml)paleale
750gpotatoes,cutintochunkychips
2 tablespoonsoliveoil
vegetableoil,fordeep-frying
¼cup(35g)self-raisingflour,extra
1 largelemon(200g), cut into wedges
to serve
MUSHYPEAS
2 cups(240g)frozenpeas
50gbutter
4 freshmintsprigs
1 tablespoonfreshlemon juiceTARTARESAUCE
1 cup(300g)veganmayonnaise
2 tablespoonsbabycapers
2 tablespoonsfinelychopped
cornichons
1 green onion, chopped finely1 Preheatovento200°C/180°C
fan.Linetwooven trays with
bakingpaper.
2 Placetheeggplantina colander;
sprinklewiththesalt.Standfor
30 minutes.Rinseeggplantunder
coldwater.Squeezeoutexcess water.
Patdryonpapertowel.
3 Pressnoripiecesontoeach
sideoftheeggplanthalves(the
moisturewillhelpthenoristick
totheeggplant). Refrigerate for
15 minutes.
4 Makemushypeas, then make
tartaresauce.
5 Placeflourina bowl;season.
Graduallywhiskinbeertomakea
smoothbatter.Standbatteratroom
temperaturefor 30 minutes.
6 Placepotatoonoventrays;drizzle
withtheoliveoil,thenseasonwith
saltandpepper.Bakefor 30 minutes
oruntilchipsaregoldenandcrisp.
7 Meanwhile,filla largesaucepan
ordeepfryerone-thirdfullwith
vegetableoil;heatto170°C/150°C
fan(oruntila cubeofbreadturns
goldenin8 seconds).Dusteggplant
inextraflour.Dipintobeerbatter,
allowingexcesstodrainoff.Fry,in
twobatches,for3 minutes,turning
halfwayoruntilgolden.Drainona
wirerackcoveredwithpapertowel.
8 Serveeggplant“fish”withchips,
mushypeas,tartare sauce and
lemon wedges.MUSHYPEAS
Cookpeas,butterandmintina small
saucepanovermediumheatfor
6 minutesoruntiltender.Discard
mint.Usinga stickblender,pulse
peas,leavingsomewhole.Season
to taste; stir in lemon juice.TARTARESAUCE
Combine ingredients in a small bowl.AWW FOOD•ISSUE FORTY NINE 41
Vegetarian Fast Food