HT ACC 55mins
Vegetarian Vegetables Alcohol Accompaniment
lb Aubergines (eggplant)
extra tbsp Flour
Make the batter by beating together the flour, whole egg, oil, salt and beer until smooth.
In another bowl, whisk the egg whites until stiff then gently fold into the batter. Refrigerate for 30 minutes.
Meanwhile, peel the aubergines and cut into 6mm/ 1/4 inch sliced. Sprinkle liberally with salt and set aside for 30 minutes.
Heat the oil to 180C, 360F. Rinse the aubergine slices and dry well. Dust each slice with seasoned flour then dip into the batter.
Fry a few at a time for 4-5 minutes until
brown. Drain on kitchen paper and keep warm while you cook the rest.
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