Mauritian Gateaux Bringele (Aubergine Cakes), Coriander Satini, Spicy, Fresh.. Amazing!

So this is a very popular recipe in my household and one I learnt off Mama Choo (my mother) who grew up in Mauritius and well had a big hand in my growing love for food.

We used to always look forward to her cooking these as a little pre-starter dish for the family,  hot and crispy out the frying pan and into our anticipating mouths. She would also use the same batter to do the same with sliced potato which is equally tasty. Accompanied with a spicy coriander satini, fresh, hot and vibrant green.

We have been cooking this up at our Supper Club regularly to the joy of our diners and I made this for one of our dishes at the Nom Nom Nom 2012 challenge at the weekend (see below)

Absolutely moreish morsels these gateaux bringele cakes are great with a whiskey or rum cocktail if not on a beach in Mauritius in the comfort of your own home.

Aubergine Fritters

1 Aubergine, washed and cut in circles (you can choose to cut these into half for smaller cakes, not too thick or thin slices)

150 g gram flour

1 tsp Baking Powder

2 Spring onions, finely chopped

1/2 medium onion, finely diced

A handful of coriander leaves, finely chopped

1-2 green chillies, finely chopped (depending on spiciness)

1/2 tsp salt

Method:

In a bowl add the flour, baking powder and all the ingredients above, give it a mix together.

Then slowly add water to the batter mixture, stirring in intervals, you want a consistency that covers the back of a spoon, neither too thin or watery or too thick.

Then heat a pan with oil to medium heat, to shallow fry, add a little batter to see when oil is ready.

Dip the aubergine slices into the batter, then pop into the oil, let them fry till golden and crispy for about 1-2 minutes, make sure you turn them over to brown the other side.

Take out and pop into a plate layered with kitchen paper. Eat with coriander satini, coconut chutney, or even some sweet chilli sauce