Photo: Dragne Marius
Corn-crusted aubergine with plum chutney & goat’s curd
11 ingredients
Serves 6
openrecipes
This Mediterranean dish from London restaurant, Galoupet coats aubergine with crunchy Italian corn and contrasts it with milky and fruity dips
Estimated Nutrition (whole recipe, rough)
772
Calories
21g
Protein
7g
Fat
157g
Carbs
Counts 7 of 9 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Apple | 1 medium (182g) | 95 |
| Egg | 1 large egg (50g) | 78 |
| Grape | 1/2 cup (76g) | 62 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Plum | 1 medium (66g) | 30 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Prune | not in our table | 0 |
| Cider | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 large aubergine or 2 small
- plain flour , for dusting
- 2 eggs , beaten
- 200g polenta , seasoned
- 100g goats curd , to serve
- 500g red plums , quartered and stoned
- 50g golden raisins
- 50g ready-to-eat prunes
- 50g Bramley apples , peeled and diced
- 250g light brown sugar
- 300ml cider vinegar
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcgoodfood ·
Recipe sourced from
openrecipes