vegetable oil, for deep frying
5 baby eggplant, cut in half
2 tbsp plain flour
pinch of salt
1/2 celery stick, very finely chopped
30g/1oz olives, very finely chopped
a few parsley leaves, chopped
salt and freshly ground black pepper
squeeze of lemon juice
For the sauce
1 tbsp olive oil
2-3 tbsp capers, drained
2 celery stalks, very finely diced
6 olives, finely chopped
1/3 miniature bottle vodka
110g/4oz tinned tomatoes
splash of cream
salt and freshly ground black pepper
Recipe Directions
1. Heat a pan one third filled with vegetable oil, for deep-frying.
2. Scoop out the inside of the eggplant.
3. Place the flour and salt in a bowl, and coat the eggplant in it.
4. Deep-fry the eggplant in the hot oil for 3-4 minutes, or until golden. Remove with a slotted spoon and drain on kitchen paper.
5. Meanwhile, make the filling by placing the celery and 30g/1oz of olives in a bowl. Stir in the parsley, seasoning and lemon juice to combine.
6. Spoon the filling into the baby eggplant.
7. To make the vodka and tomato sauce, heat the olive oil in a pan. Gently fry the capers, celery and olives for a few minutes, to soften.
8. Carefully add the vodka (it may flame), tinned tomatoes, cream and seasoning. Reduce the heat and simmer gently for 5-6 minutes.
9. Pour the sauce onto a serving plate and arrange the deep-fried eggplant on top to serve.
