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Corn-crusted aubergine with plum chutney & goats curd
- 1 large aubergine or 2 small
- plain flour , for dusting
- 2 eggs , beaten
- 200g polenta , seasoned
- 100g goats curd , to serve
- 500g red plums , quartered and stoned
- 50g golden raisins
- 50g ready-to-eat prunes
- 50g Bramley apples , peeled and diced
- 250g light brown sugar
- 300ml cider vinegar
Directions:View on BBC Good Food
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