back to cookbook
Fried Eggplant
0
Average: 0 (0 votes)
(0 votes)
Rate recipe
Show all reviews

Difficulty:
easy
Difficulty
Preparation:
50 min.
Preparation
Ingredients
for
4
- For the fried eggplant
- 2 Eggplant
- Pastry flour (for coating)
- For the batter
- 100 grams Pastry flour
- 30 grams grated Parmesan
- ½ tsp Curry powder
- 1 egg yolk
- 1 Tbsp butter
- ⅛ l beer
- 2 egg whites
- Frying oil
- 50 grams grated Parmesan
- For the garlic sauce
- 200 grams Bulgarian yogurt
- 3 garlic cloves
- 1 Tbsp flat-leaf parsley (chopped)
- salt
- freshly ground pepper
back to cookbook
print shopping list
Preparation steps
1.
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.
2.
To serve, arrange on plates and serve with garlic sauce.
3.
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.
Related Recipes
Spring Cookbooks
Get Fit!
Simple, But Good
Weeknight Dinners
Popular Cookbooks
Related Recipes
App Download
Recipe of the Day
Popular Cookbooks
Video of the Week
Current Recipe Search
Related Articles
Cookbooks of the week