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Fried eggplant sticks with spicy lactonese

Vegetables94 minutes4 people350 calories
1/52/53/54/55/5 (2 votes)
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By Irene Arcas

Fried eggplant sticks with spicy lactonese

In my house it is very common to drink Eggplants fried, perhaps because my mother is Andalusian and is very typical from there. We love them and we prepare them in many ways. We recently published some aubergines with a Hindu batter, but I also invite you to try aubergines in tempura with honey o millefeuille with aubergine philo pasta and salmorejo.

In this case, we are going to prepare the Eggplants in sticks, as if they were fried potatoes, and we are going to accompany them with a lactonese sauce with a spicy touch. For those of you who are not familiar with this sauce, it is very similar to mayonnaise (which is made with egg and oil) but made simply with milk and oil. The lactonese It is very appropriate to prepare it in summer, since this way we will avoid the possibilities of egg contamination.

When you prepare this recipe, the lactonese that you have left over can be used to accompany oven-roasted potatoes, for example, or cooked potatoes.

Fried eggplant sticks with spicy lactonese

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Crispy fried eggplant sticks, accompanied by a delicious lactonese sauce with a spicy touch. Ideal for summer.

  • Irene Arcas
  • Kitchen: Modern
  • Recipe type: vegetables
  • Calories: 350
  • Rations: 4
  • Preparation time:
  • Cooking time:
  • Total time:

Ingredients

For the eggplant sticks:

  • 2 medium eggplants
  • Sal Island
  • Flour to coat
  • Olive oil for frying

Spicy lactonese:

  • 150 g sunflower or olive oil very very mild
  • 75 g milk
  • 1 garlic clove
  • 1/2 cayenne chilli
  • a few drops of tabasco (optional, for lovers of very spicy food)
  • Salt to taste
  • Juice of 1/2 lemon

Preparation

  1. hour before, we peel the aubergines and cut them into sticks (as if they were for French fries).

  2. We add salt to them and place them well extended in the varoma container so that they release their bitterness. We stir them once during that hour. I advise you to put the cover of the varoma under the varoma so that it collects the broth that the aubergines have released.

  3. When the hour has passed, we dry the aubergines with kitchen paper, coat them in flour and fry in plenty of oil.

  4. We take out on kitchen paper to drain the excess oil. Be careful, you do not have to add any salt after frying, with the salt that we put in to release the bitterness is enough.

  5. We place a jar on the lid of the Thermomix, press the scale function and weigh the oil. We booked.

  6. We put the milk, garlic, chilli and salt in the glass. We program 1 minute, 37º, speed 5

  7. With the beaker on the lid, we program 2 minutes, 37º, speed 5 and pour the oil little by little on the lid. Add the lemon and the tabasco and mix for a few seconds at the same speed.

  8. We serve the aubergines accompanied by the lactonsa.

Adapt this recipe to your Thermomix TM5, TM31 or TM21 model


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