Yumi’s Eggplant Lamb Scotch Eggs

 Endless Possibilities with Yumi’s Baked Mediterranean Eggplant

Makes 6


9 eggs
500g lamb mince
3 tbsp Yumi’s Baked Mediterranean Eggplant dip
2 cloves garlic, crushed
2 tsp English mustard
2 cups plain flour
2 cups panko breadcrumbs
High smoke point oil (we used rice bran oil) to deep fry
Salt and pepper


  1. Soft boil 6 of the eggs (3 mins) then plunge into iced water to cool completely.  Peel carefully.
  2. Heat oil in a large, deep saucepan or deep fryer to 160ºC.
  3. Combine mince, Yumi’s Eggplant dip, garlic and mustard in a small food processor.  Season well then process until the mixture is a very smooth paste.  Divide mixture into 6 equal sized balls.
  4. Using well-floured hands, press each ball out to an oval shape large enough to wrap around an egg.  Carefully wrap each oval around an egg, sealing any gaps.
  5. Roll each meat egg in flour, dusting off excess.  Whisk remaining 3 eggs with a splash of water then roll each meat egg in egg wash to coat.  Roll in breadcrumbs to coat.
  6. Deep fry the scotch eggs, 2 at a time, for 3-4 mins until golden.
  7. Serve with toast and extra eggplant dip.
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