- One large eggplant
- 130ml of beer
- Fogdog Original Easy Beer Batter
- Salt to taste
- Rice Bran Oil for frying
Cut one large eggplant into thick lengths (like large fries). Place in a strainer over a bowl , sprinkle with salt and stand for 1 hour. Rinse the eggplant under cold water, pat dry with a paper towel. Add 130ml of beer to one sachet of Fogdog Original Easy Beer Batter. Mix until thick and smooth. Dip the eggplant into batter, and batch fry in Rice Bran oil.
This is fantastic – it completely changes the eggplant and it becomes quite creamy!
Can make a dip for the eggplant: Combine 1 cup greek yoghurt, 1 clove garlic crushed and 1 tablespoon finely chopped dill.