Pilloni’s eggplant cutlet with spicy tomato sauce

Cotoletta di melanzane in Italian.

📝 Ingredients

• 2 eggplant, sides trimmed, halved lengthways
• 40 gm white miso
• Vegetable oil, for deep-frying
• Spicy tomato sauce
• 250 gm cherry tomatoes
• 1 long red chilli, seeds removed
• 8 basil leaves, plus extra to serve
• 2 tbsp extra-virgin olive oil, plus extra for drizzling
• Batter
• 100 gm chickpea flour
• 170 ml sparkling water
• 150 gm panko breadcrumbs

👨‍🍳 Instructions

1. 11: Preheat a lightly greased barbecue or char-grill pan to high. Cook eggplant, turning occasionally, until lightly charred and just cooked but still holds its shape (10-12 minutes). Set aside on a wire rack. Place miso and a little water in a small bowl and whisk to form a paste. Brush paste over both sides of eggplant. Stand until cooled and ready to use.
2. 22: For spicy tomato sauce, place all ingredients in a blender and blend until combined; season to taste.
3. 33: For batter, place flour and sparkling water in a large bowl, and whisk until combined. Refrigerate for 1 hour to rest.
4. 44: Heat a large saucepan half full with vegetable oil to 180˚C. Dip eggplant in batter, then into crumbs. Deep-fry, in batches, if necessary, until golden and crisp and eggplant is cooked (5-6 minutes). Drain on paper towel and season. Cut into 2cm-thick strips.
5. 55: Divide spicy tomato sauce among plates and top with eggplant. Scatter with basil leaves and drizzle with extra olive oil to serve.