Fried Eggplant with Salad
IJsslestein, Friday, 10 January 2003 02:51:49
Good for 4 persons
Ingredients
2 medium size | | Eggplant |
|
Salt | | |
|
Oil | | Deep frying |
|
For the batter: | | |
|
75 grams | | Flour |
|
1 | | Egg |
|
140 ml | | Milk |
|
For the salad: | | |
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Half of | | Cucumber, peeled and diced |
|
150 ml | | Natural yogurt |
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1 clove | | Garlic, crushed |
|
15 ml or 1 tablespoon | | Fresh Mint, chopped |
|
Preparation
- To make the salad, place the cucumber in a small bowl, sprinkle with salt and leave for 30 minutes. Rinse, drain well and place on kitchen paper to dry off.
- Mix the yogurt, garlic, mint and cucumber in a bowl. Cover and chill.
- Slice the eggplant lengthwise and sprinkle with salt. Leave for 1 hour.
- To make the batter, sift the flour and salt into a large bowl, add the egg and milk and beat until smooth.
- Rinse the eggplant slices and pat dry. Heat oil in a large frying pan. Dip the sliced eggplant in the batter and fry them until golden, turning once. Drain on kitchen paper and serve with the salad.
Enjoy!
Rodelyn