Recipe by Kirsty
Time to prepare: 3 hours
Time to Cook: 20 minutes
Eggplant / Aubergines
- 4 long thin ones or
- 2 large, rounder
- Fresh lemon
- 1/4 cup of all-purpose flour
- 3 Tbsp olive oil
- pinch salt
- 1/2 cup slightly warm water
- the white of a small egg
- Sieve the flour into a bowl, then stir in the oil and salt. Gradually add the water, stirring constantly, to a smooth cream. Leave this to stand for two hours.
- Before using, whip the egg white until stiff (it makes peaks that don’t fold or melt back down), and fold through. (Folding means using a spatula to use broad motions to flip the mixture over and over, slowing and without stirring vigorously.)
1. Cut the aubergines, skin on, into long thin slices. Salt the open sides and leave them to drain for 30 minutes – eggplants contain a lot of water, and to make them crispy, you need to get rid of this water, otherwise they go soggy.
Fun Facts: Salt is hydrophilic, which means it is attracted to water, thereby allowing the water to be extracted from the eggplant without doing much to it. This is known as osmosis.
2. Once drained, dip the eggplant into the frying batter, and in hot oil, cook for 2-3 minutes or until crisp and golden.
3. Drain on paper towels, and serve with a slice of lemon.