Main · Season 14

Fried Eggplant with Salsa Verde, Candied Walnuts and Goats Cheese

Name: Fried Eggplant with Salsa Verde, Candied Walnuts and Goats Cheese
Yield: 2
Ingredients: 750ml extra virgin olive oil; 2 graffiti eggplants; 1 lebanese eggplant; 1 baby eggplant; 500ml milk; pinch of table salt; 100g semolina; 1 tbsp mountain oregano; 1tbsp dried thyme leaves; flaked salt, to season; 1 garlic clove; ½ bunch picked basil; 1 tbsp baby capers; flaked salt, to season; 50ml extra virgin olive oil; 50g goat's cheese; 15 candied walnuts; micro herbs, to garnish

Nick Riewoldt

02 Jun 2022

View full method on 10 Play ↗ Open in The Pass

Serves

Components

Ingredients

Season

Ingredients

Fried Eggplant

750mlextra virgin olive oil

2graffiti eggplants

1lebanese eggplant

1baby eggplant

500mlmilk

pinch of table salt

100gsemolina

1 tbspmountain oregano

1tbspdried thyme leaves

flaked salt, to season

Salsa Verde

1garlic clove

½ bunchpicked basil

1 tbspbaby capers

flaked salt, to season

50mlextra virgin olive oil

To Serve

50ggoat's cheese

15candied walnuts

micro herbs, to garnish

Method

Cook it from the source.

We index the ingredients and details; the step-by-step method lives on Network 10's original recipe page.

Open the full method on 10 Play ↗

Tagged

EggplantMilkSemolinaOreganoThymeSaltGarlicBasilBaby CapersGoats CheeseWalnutEntréeStarters

Recipe by Nick Riewoldt, Season 14. Originally published by Network 10 on 02 Jun 2022.

Original on 10 Play ↗