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Brie fritters on avo, tomato and brinjal tian
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| Proudly bought to you by Franck Dangereux @ The Foodbarn – www.thefoodbarn.co.za Love your food; it will love you back Ingredients for 4 people: | |
| 2 large | tomatoes |
| 1 large | eggplant |
| 2 | ripe avocados |
| 20 | mint leaves, coarsely chopped |
| 1 | lemon |
| 80ml | balsamic vinegar |
| 160g | sugar |
| 200g | olive brie, ripe |
| Breadcrumbs | |
| Metal cookie cutters, the same size as the tomato slices | |
| 2 | eggs, beaten |
| 50g | flour |
| Olive oil | |
| Salt and pepper | |
| Sunflower oil Preparation: Slice a little of the top and bottom of each tomato, then cut each one in half horizontally. Season each slice of tomato with salt and pepper, and fry in a little olive oil, until softened and slightly browned. Slice the eggplant into 4 slices, season with salt and pepper, and cook in a pan, with quite a | |
| bit | oil, until well browned on both sides. Drain on kitchen paper. |
Halve the avos and peel.
Cut into large chunks and add half the chopped mint. Season with salt and pepper and the
juice of ó a lemon. Keep aside
To make the balsamic syrup, place the vinegar and sugar into a pot and bring to the boil,
remove from the heat and allow cooling.
Cut the brie into 8 wedges.
To crumb the cheese; coat the cheese with flour, then dip into beaten egg, and lastly, coat
with breadcrumbs.
Repeat the process a second time, so that cheese has a double layer of crumbs.
To assemble, place the cookie cutter into the centre of the plate.
Put a tomato slice into the round to fit, making sure that it touches the edges.
Top with a generous layer of avocado, and finally, top with a slice of eggplant.
Repeat with the other 3 plates. Sprinkle the remaining mint around the 4 tians.
Deep or shallow fry the brie in very hot oil, until browned. The cheese must not cook for
longer than 30 seconds, or it will burst.
Arrange the brie on top of the tians.
Drizzle olive oil and balsamic syrup over and around the tians, and serve immediately.
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