Ingredients
- 18-24 scallops, depending on size
- 1 large eggplant
- 2 tbsp extra-virgin olive oil
- 1 medium onion, peeled and finely diced
- 1/2 tsp sugar
- 2 tsp red wine vinegar
- 2 ripe tomatoes, core removed and flesh cut into half-centimetre dice
- 3 tbsp parsley, finely chopped
- Salt and pepper
- 1/2 cup plain flour
- 2 eggs, beaten
- 1 cup fine breadcrumbs
- 200ml oil for frying, preferably extra-virgin olive
Method
Clean scallops, removing the black digestive tract and any sinew. Pat dry and reserve. Place the whole eggplant on the largest gas hob on the stove and light. As the skin chars, rotate the eggplant using tongs until the skin is black and the flesh soft. Remove and cool before separating the flesh. Place the smoky flesh in a sieve over a bowl to drain.
Meanwhile, heat olive oil in a pot and lightly fry onion and sugar for about 20 minutes, stirring constantly. Add drained eggplant flesh and turn up flame a little. Mash eggplant with a fork and keep cooking until it loses much of its water (about 10 minutes). Cool, mix with the vinegar, diced tomatoes and two tablespoons of the parsley. Season with salt and pepper.
To serve, place an egg ring in the centre of each plate and spoon in some relish. Dust scallops with flour, dunk in egg wash and coat with breadcrumbs. Fry scallops in the oil until golden brown and serve on top of the relish.
