Makes 480ml/16fl.oz.     Hot   Vegetarian  Vegan   Hors d'oeuvre   Starter   Accompaniment   Appetiser  Dairy Free  Eggless

2  Aubergines (Eggplants)

Salt

75g/3oz Plain White Flour

125g/5oz Cornflour

2 tbsp Baking powder

Salt and Black Pepper

270ml/9fl.oz. Ice Cold Carbonated Water

Vegetable oil for deep frying

1. Wash the aubergines then cut in slices about 1cm/ 1/2 inch thick. Place in layers in a colander, sprinkling each layer with a little salt. Cover with a plate and leave for 15 minutes.

2. Meanwhile, heat the deep fryer to 190C, 375F.

3. Place the flours, baking powder and water in a large mixing bowl, season with plenty of salt and black pepper and mix until blended. Do not over mix: there should still little lumps of flour left as this adds to the texture of the finished tempura.

4. Rinse the aubergine slices under cold running water and dry well. Coat with a little flour then dip into the batter.

5. Deep fry in batches, for 1-2 minutes only until lightly golden brown and crispy. Drain on kitchen paper. Serve immediately. If serving as a starter, serve with a dipping sauce.