Korean Tofu and Mushroom Stir Fry with Fermented Flavours
Kangaroo Island Source tempt us with this tasty dish topped with Island Pure fare of crumbed haloumi with baba ganoush and zucchini salad.
Ingredients
- 200g Island Pure haloumi
- 40g Kangaroo Island Source beetroot relish
- 1 Kangaroo Island Fryars Free Range Egg
- 20ml Kangaroo Island Olive Oil Co. wild olive oil
- 50g Lifestyle Bakery bread crumbs
- 1 eggplant
- 1 ½ tbs tahini
- 2 tbs lemon juice
- 1 clove garlic, finely grated
- 4 small zucchini
- 1 tbs mint leaves, chopped
- 1 tsp dried chilli flakes (optional)
- Salt
- Vegetable oil (for frying)
Method
Baba ganoush
Pierce several holes in the eggplant and cook in a 200°C oven for 30 minutes. Once soft and charred remove from oven and place in a bowl to cool. Peel skin off and place the flesh in a food processor. Add tahini, ½ lemon juice, garlic, (chilli) and salt and process till smooth.
Zucchini salad
Shave zucchinis with a peeler to create thin ribbons and dress with remaining lemon juice, olive oil and fresh mint.
Haloumi
Heat vegetable oil in a deep fryer to about 170°C. Cut haloumi into 4 pieces. Beat egg for egg wash. Coat haloumi in egg wash, then cover in bread crumbs and carefully place into hot oil. Fry until golden, remove and drain.
To serve
Place a spoonful of baba ganoush in the centre of each plate, with haloumi on top and then zucchini salad. Drizzle with beetroot relish.
