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
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
To Serve
Accompany the calamari with avocado, soy syrup and toasted sesame seeds.
Serve with a glass of Steenberg Sphynx Chardonnay.