Macadamia Eggplant “Steak” with Wild Lime Pickle, Tomato & Cheese

Serves: 4

Ingredients:

» 2-3 large, well shaped eggplants
» 1-2 cups of plain flour
» 2 teaspoons dried thyme
» cracked black pepper
» 2 eggs and 1-tablespoon water beaten together to make an eggwash
» 1-cup breadcrumbs
» 2 x 100 pks of unroasted macadamia nuts, crushed
» Oil
» 1 jar of Outback Spirit Wild Lime Pickle
» 3-4 ripe tomatoes, thinly sliced.
» bunch fresh basil
» Tasty cheese

Preparation:

1. Cut the eggplants length-ways into approx 1-1.5 cm slices. There is no need to peel or salt the eggplant.

2. Season the plain flour with the thyme and cracked black pepper to taste. Dip into the eggwash, covering eggplant well.

3. Mix the crushed macadamia nuts and breadcrumbs together and coat the eggplant slices in the mix

4. Rest in refrigerator for 30 minutes.

5. Heat oil in shallow frying pan until hot. Pan fry eggplant each side for approx 1 minute so nut mix is golden. Place on baking tray or dish.

6. Spread Wild Lime Pickle  across top of each eggplant “steak”, top with sliced tomatoes, basil, season with salt and pepper. Finally grate cheese and lightly cover each eggplant steak, Place in moderate oven for approx 10 minutes to cook and to ensure cheese has melted and browned.

Serve while hot with extra Outback Spirit Wild Lime Pickle and a side salad

 
 
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