Recipes ideas for Vegetables

Aubergine Scallops | Avocado and Potato Salad | Baked Carrots Recipe | Baked Green Beans | Baked Potatoes Supreme | Bbq Asparagus Hazelnuts And Mint | Bbq Corn With Chilli-Herb Butter | Braised Swede And Leek | Broccoli And Cauliflower Gratin | Broccoli With Cheese Custard | Broccoli With Sun Dried Tomatoes And Nuts | Cheese And Spinach Pie | Cheesy Zucchini Casserole | Chilli Eggplant | Classic Potato Salad | Creamed New Potatoes | Creamy Brussel Sprouts With Garlic And Bacon | Deep Fried Asparagus | Eggplant Parmigiana | Green Beans With Almond Lemon Dressing | Green Peas, French Style | Jerusalem Artichoke Chips | Marinated Chargrilled Capsicum | Onion Ragout | Orange And Balsamic Beetroot | Parsnip Cakes | Potato Balls | Potato Fritters | Potato Puff | Potato Raita | Potatoes And Lemon | Rice With Macadamia Nuts | Risotto | Roast Pumpkin Tart | Runner Beans With Cheese | Savory Roasted Baby Carrots | Scalloped Mushrooms | Spiced Macadamia Nuts | Spinach And Mushroom Casserole | Spring Onion Tops | Vegetable Korma |

Eggplant (Aubergine) Scallops

This is a great starter or vegetable dish to accompany the main.

2-3 aubergines (eggplants) sliced
100g plain flour
1/4 teaspoon cayenne pepper
2 eggs, beaten
150ml (2/3 cup) milk
Oil for deep frying
tartare sauce for dipping

Slice the aubergine into 1/4" thick slices. Place in a collander, salt and let drain for about 10 minutes. Then rinse and dry well.

In a bowl, sift the flour and cayenne pepper together. Add the eggs and gradually beat into the flour. Slowly add milk while continuing to beat the mixture until you have a smooth batter. Add the aubergine slices, cover and allow to sit for about 15 minutes.

Heat the oil in a pan until a cube of bread will brown in 1 minute. Add the aubergine slices one at a time and fry to a golden brown. Drain them on paper towel when they come out of the oil. Serve immediately with tartare sauce for dipping. Yummy!

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