Fried Eggplant

Ingredients

• 2 Eggplants
• flour (for coating)
• 100 g flour
• 30 g grated Parmesan
• 0.5 tsp Curry Powder
• 1 yolk
• 1 tbsp butter
• 0.125 l beer
• 2 whites
• frying oil
• 50 g grated Parmesan
• 200 g bulgari yogurt
• 3 Garlic cloves
• 1 tbsp chopped flat-leaf parsley
• Salt
• ground pepper

Instructions

1. 1.

   Wash eggplants, trim ends and cut into thick slices. Salt heavily and let soak in water for 30 minutes, then rinse and pat dry. For the batter mix flour, cheese, curry, yolk, liquid butter and salt; stir in beer. Whisk whites until stiff and fold in. Heat frying fat to 180°C. Coat eggplant slices in flour, press through batter with a fork, and fry sequentially until golden yellow. Remove with a slotted spoon and drain on paper towels. Keep warm.

2. 2.

   Serve by stacking onto plates as desired and optionally topping with garlic sauce.

3. 3.

   Peel garlic cloves. Mix yogurt with pressed garlic, chopped parsley, salt and pepper.