CURRIED CALAMARI WITH BABA GHANOUSH RECIPE

by Steenberg Executive Chef Kerry Kilpin

Serves 6

600g cleaned baby calamari sliced 3mm thick into rings

200g flour

15ml Rajah Medium Curry spice

Method

1. Combine the flour and curry spice. 
2. Dust the flour in the spice over a sieve.  Remove any excess flour. 
3. Fry in a pre-heated fryer at 200 degrees Celsius for roughly 15 seconds.
4. Season with salt.

Baba Ghanoush

1 large aubergine cubed

Olive oil

5ml chopped garlic

1 red chilli chopped

5g chopped mint

10g chopped basil

10g chopped parsley

10g chopped coriander

15ml tahini paste

1 lemon

120ml homemade mayonnaise

Salt and pepper

Method

1. Drizzle the aubergine with olive oil salt and pepper and roast in the oven until soft at 170 degrees Celsius. Allow to cool.
2. In a food processor combine the aubergine, garlic, chilli, herbs and tahini. Blend to form a smooth paste. 
3. Stir in the mayonnaise. 
4. Season with the juice of a lemon and salt and pepper.

To Serve

Accompany the calamari with avocado, soy syrup and toasted sesame seeds.

Serve with a glass of Steenberg Sphynx Chardonnay.