Eggplant Fries With Coriander Satay Sauce

Ingredients

• For eggplant fries
• 4 eggplants cut into chunchy fry sizes
• 1 cup tapioka flour
• 1 cup lupin flakes (pre blended into a flour)
• 2 cups water
• 1 tsp himalayan sea salt and a crack of pepper

• For the satay sauce
• 4 tbsp of Scoop's fresh peanut butter
• 1/2 cup of fresh coriander
• 1 long red chilli
• 2cm chunk of fresh peeled ginger
• the zest of 2 limes
• the juice of 1 lime
• 1 1/2 tsp tamari
• a small splash of water, add more if needed

Directions

Preheat the oven to 190C. Blend the lupin flakes into a high speed blender to make them as fine as you can. Then add the water, tapioka and salt and blend. dip each peice of zucchini into the batter and put onto a lined baking tray. Drizzle with olive oil and cook until golden. Then flip until the other side is also golden. For the sauce. Add to your blender or mixing bowl (grate ginger) and blend until smooth. Serve with an extra sprinkle of salt on the fries and enjoy.