- For the batter
- 100 grams Pastry flour
- 30 grams grated Parmesan
- ½ teaspoon Curry powder
- 1 egg yolk
- 1 tablespoon butter
- ⅛ liter beer
- 2 egg whites
- Frying oil
- 50 grams grated Parmesan
For the fried eggplant, rinse the eggplant, cut off the ends and cut into thick slices. Cover with salt water and leave to stand for 30 minutes. Rinse and pat dry.
For the batter, combine the flour, cheese, curry, egg yolk and melted butter and season with salt. Stir in the beer. Whisk the egg whites until stiff and fold in.
Heat the oil to 180ºC (approximately 350ºF).
Coat the eggplant slices in flour and pull through the batter with a fork. Fry one by one until golden. Remove with a slotted spoon and drain. Keep warm.
To serve, arrange on plates and serve with garlic sauce.
For the garlic sauce, peel and crush the garlic cloves. Mix the yogurt with the garlic and chopped parsley and season with salt and pepper.