INGREDIENTS
1
Aubergine / eggplant, large
15 g
Coriander, fresh
2
Garlic cloves
1
Heat chilli, medium
2
Lemongrass
1
Lime, zest of
2
Spring onions
250 g
Chickpeas or 280 g firm or extra firm cotton tofu, cooked
30 g
Flour
3/4 tsp
Salt
1/8 tsp
White pepper
1 tbsp
Neutral oil
1 tsp
Sesame oil, toasted