GUEST SPOT: Battered aubergine

Battered aubergine

Served with roast potatoes, mixed leaves and marinaded beetroot

Don’t like aubergine but got one anyway?  Spicy-batter it and fry it then!  Served here with roast potatoes and mixed leaves (spinach, rocket and watercress), and yummy garlic-marinaded beetroot.

Batter ingredients — amounts are imprecise

  • Lots of gram flour (chickpea flour)
  • Lots of engevita flakes
  • some bouillon powder
  • a little herb salt
  • 1 tsp baking powder
  • water


  1. Slice the aubergine thinly and sprinkle salt over; this will draw out some of the bitterness.  Leave for 30 minutes (but you can make the batter now).
  2. Mix together all the batter ingredients, then set aside for 20 minutes.
  3. Rinse the salt off the aubergine, then dip into the batter so it is thoroughly covered.
  4. Fry in a small amount of sunflower oil until both sides are golden brown, then serve.

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