Name: Aubergine and mozzarella croquettes with sherry-glazed vegetables
Yield: Serve 4
Cuisine: Japanese
Ingredients: vegetable oil for deep-frying; 1 teaspoon light brown sugar; 3 tablespoons olive oil; 4 sprigs of rosemary; 3 tablespoons plain flour; 180 g mozzarella, thinly sliced; 150 g panko crumbs (mixed with 2 tablespoons honey); 2 medium-sized aubergines, stalks removed; 100 ml dry sherry; 50 g black olives; 4 small baby courgettes, cut into slices on bias; 2 garlic cloves, halved; 120 ml olive oil; salt and freshly ground black pepper; 100 g sunblush tomatoes, drained and chopped; 2 red peppers, deseeded and cut into thick strips; 1 red onion, cut into large dice; 2 yellow peppers, deseeded and cut into thick strips; 2 free-range eggs, lightly beaten

Preparation info

Serve
4

Difficulty
Medium

Appears in

Pure Vegetarian

By Paul Gayler

Published 2006

About

The use of Japanese-style breadcrumbs called panko to coat the aubergine rolls gives this dish a real crispiness when fried. By adding honey to them they obtain a wonderful golden colour, an idea I learnt from a great chef and friend, Peter Gordon. Panko are available from oriental stores, although fresh white breadcrumbs can be used instead. I often serve this dish with garlic mayonnaise (aioli - see PG TIPS) to be passed around the table.