INGREDIENTS
(serves two)
- About 200-250g of leftover fruit or vegetables with high natural sugar content – can use banana, apple, pineapple, pear, peaches, mango, sweet potato, pumpkin, or a combination of these!
- ½ an onion
- ½ a carrot
- 1 tablespoon butter
- 1 tbsp mild curry powder
- 3 tbsp plain flour
- 500ml veg stock
- 1 tbsp garam masala
- 1 aubergine
- 50-100ml sunflower oil
- 2 slices of leftover/stale bread
- 1 egg
- 150g basmati rice
- Salad/steamed greens
METHOD
- Cut your bread into rough chunks and blend into fine breadcrumbs. Season lightly with salt.
- Toast them for a few minutes in a dry pan until golden. Transfer to a bowl and put to one side.
- Add the butter, fruit, onion and carrot into the pan and cook on medium heat for 10-15 minutes, or until softened into a paste.
- Add your spice and work it into your paste with a spatula. After few minutes, stir in 2 tbsp of your plain flour. Stir continuously and make sure the mix isn’t catching.
- Add your stock in 3-4 stages. Slowly incorporate until you reach your desired consistency. If still too thick after all the stock is gone, add in a splash of water a bit at a time.
- Liquidise if you prefer a smoother sauce – but it is still delicious rustic and chunky!
- Finish the sauce with a tbsp of garam masala and leave to one side. Reheat the sauce just before serving.
- Slice your aubergine into inch-thick pieces and season lightly with salt.
- Set up 4 plates to pane the aubergine, with the seasoned flour, beaten egg and breadcrumbs on separate plates. Use the fourth plate for the breaded aubergine.
- Dredge the aubergine on all sides in the flour, followed by the egg, then breadcrumbs. Repeat for all slices.
- Bring the oil up to temperature. To test the oil is hot enough drop a couple breadcrumbs to see if they bubble. If your oil starts to smoke – take it off the heat and add a splash more cold oil.
- Fry for 2-4 minutes each side, basting as you go. Turn each minute to check they’re not burning.
- When you’ve reached your desired colour, remove on to a wire rack to drain. Reheat these in a fan oven at 100°C just before serving.
- Serve with rice and salad/steamed greens.
- Leftover breadcrumbs make a great addition to any pasta dish! Just fry lightly with garlic and herbs and use as a substitute for parmesan - Italians call this ‘pangritata’.
If you try this recipe using up the leftovers in your fridge, we'd love to see! Snap a pic and be sure to tag #FelixFakeAways on social.
