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Crispy Aubergine
2 people
It's hard not to fall in love with something wrapped in light, crispy beer batter. This is better than fish and you don't need chips, just a dab of red chilli jam and a nice cold drink.
Ingredients
- Half a mug of self-raising flour
- Half to 1 full mug of beer
- 2 mugs vegetable oil, for deep frying
- 1 aubergine, sliced into 0.5cm/quarter inch rounds
- Sea salt
Serve with red chilli jam, or minted yogurt.
Method
1. Place the flour and a good pinch of salt into a large bowl. Trickle in the beer little by little, whisking until you have a batter that's about as thick as unwhipped double cream.
2. Place the vegetable oil into a deep, heavy-bottomed saucepan and heat until a small cube of bread sizzles and turns golden when dropped into it.
3. Dip the aubergine slices into the batter to coat, then carefully place them into the oil.
4. Deep-fry until golden-brown and crisp on both sides.
5. Drain on kitchen paper and sprinkle with salt.
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(72.4p per 100ml)
Temporarily unavailableHighly commended gluten-free beer 2012 Free From Food Awards -
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