Tempura Eggplant Chips

INGREDIENTS

GF Tasty Tempura Batter
One large eggplant
130ml of beer
Salt to taste
Vegetable oil for frying

INSTRUCTIONS

  1. Cut one large eggplant into thick lengths (like large fries).
  2. Place in a strainer set over a bowl and sprinkle with salt. Let stand for 1 hour.
  3. Rinse the eggplant under cold water and then pat dry with a paper towel.
  4. Add 130ml of chilled water to approximately half a packet (95g) of Tasty Tempura Batter. Mix until thick and smooth.
  5. Heat enough oil in a frying pan to float the eggplant chips. Dip the eggplant into the batter, and batch fry in hot oil.

As an extra bonus, whip up a dipping sauce: Combine 1 cup greek yoghurt, 1 clove garlic crushed and 1 tablespoon finely chopped dill.