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Ingredients
2 medium eggplant, cut into 5 cm cubes
1 egg
100g rice flour
1 tbsp smoked paprika
1 lemon, segmented
zest of ½ a lemon
1 lime, segmented
zest of ½ a lime
4 spring onions
1 clove of crushed garlic
3 tbsp extra virgin olive oil
½ green capsicum, finely diced
2 hard boiled eggs
1 tbsp balsamic vinegar
Method
Mix together the rice flour, smoked paprika, ½ the lemon zest and ½ the lime zest.
Whisk the egg until smooth then toss the cubed eggplant through then pass the eggplant through the spiced rice flour.
Mix together the spring onions, lemon and lime segments, capsicums, garlic, olive oil and balsamic vinegar then lightly massage together, stir through the chopped egg just before serving.
Deep fry the coated eggplant until golden brown and crispy then serve with the salsa.
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