VEGETARIAN
GLUTEN FREE
DAIRY FREE
Crisp eggplant yasai itame
SERVES 4 // PREP TIME 15 MINS // COOK 20 MINS
35 gm (¼ cup) plain flour
2 eggs, lightly beaten
75 gm (1 cup) panko crumbs
2 eggplants (300gm each), cut lengthways into 1.5cm-thick slices
Vegetable oil, for shallow-frying Shichimi togarashi, sliced spring onions and bean sprouts, to serve
YASAI ITAME
1 tbsp vegetable oil
1 onion, cut into thin wedges
2 bunches of mixed Dutch carrots, peeled and thinly sliced lengthways
¼ Savoy cabbage (about 200gm), shredded
4 spring onions, trimmed and cut into 6cm lengths
250 gm snow peas, trimmed and halved
60 ml (¼ cup) soy sauce
60 ml (¼ cup) vegetarian oyster sauce
2 tbsp barbecue sauce
1 Place flour in a bowl, season to taste and mix to combine. Place eggs in a separate bowl. Place panko crumbs in a third bowl. Dust eggplant in flour. Dip into egg and panko crumbs to coat.
Heat 3cm oil in a large frying pan over medium-high heat. In two batches, add eggplant and cook, turning occasionally, until golden and crisp (4-6 minutes). Drain on paper towel and repeat with
