Show-piece with velvet-mango salsa An eggplant layer, a meat layer and a rich coconut milk and mango salsa – a beautiful and enjoyable dish for a special occasion, but simple enough to serve regularly. For a meat layer, use a slice of leftover leg of lamb or quickly grill a slice of beef fillet. 

Coconut milk and mango salsa (4 servings)

• butter to fry
• 1 firm, ripe mango, peeled and cubed into 1,5 cm pieces
• 1 red chilli, seeded, membrane removed and chopped
• 5 cm fresh root ginger, peeled and sliced thinly
• 1 clove garlic, peeled and finely chopped
• 1 can coconut milk
• salt and ground black pepper to taste

Per serving

• 1 slice eggplant, 1,5 cm thick
• 30 ml cake flour
• 1 slice meat,
• 2 cm thick (use raw beef fillet or a slice of cooked, boned
• leg of lamb)
• 5 ml ground cumin
• 30 ml cake flour
• olive oil
• salt and ground black pepper to taste
• Coconut milk and mango salsa

Heat the butter in a heavy-based saucepan and fry the mango cubes until golden brown. Spoon out of pan and set aside.

Heat more butter in the pan and sauté the chilli, ginger and garlic until soft.

Add the coconut milk, season with salt and pepper. Simmer over low heat until thick and tasty.

Add the fried mango cubes to the sauce and simmer over low heat. Keep warm.

Per serving: 
Sprinkle salt over the eggplant slice and set aside for 10 minutes. Pat dry with paper towel.

Roll the eggplant slice in flour, heat the oil and fry over medium heat until cooked crisp. Keep warm on the side.

Raw beef fillet slice: Mix the flour and cumin, roll each slice in it. Heat the olive oil and fry the slices quickly to desired doneness. Season with salt and pepper. Keep warm on the side. Cooked leg of lamb: Mix the flour and cumin and roll each slice in it. Heat the olive oil over medium heat, add slices and fry without overcooking it. Keep warm on the side.

Serve as follows:

Place an eggplant slice on a lukewarm plate, place a slice of meat on the eggplant slice and top it with a generous spoonful of coconut milk and mango salsa. Serve with blanched asparagus.