Beer Battered Aubergine


  • 60g aubergine, sliced
  • 25g mozzarella, chopped
  • 100g self-raising flour
  • 50ml lager
  • Salt and pepper
  • 150 ml sparkling water, ice cold
  • 50ml balsamic vinegar
  • 1 tsp dried basil
  • 1 tbsp olive oil
  • For the pesto
  • 1 tsp dried basil
  • 6g pine nuts, chopped
  • 5g mozzarella
  • 1 tbsp olive oil


For the aubergine:
1) Season the flour with salt and pepper. Whisk in the beer followed by the water to make a batter.

2) Coat the aubergine slices with the batter and cook in a deep fat fryer or pan of hot oil until golden.

3) Remove from the hot oil and drain the excess oil from the fried aubergine using kitchen roll.

4) Pile up the pieces of aubergine on the plate and place the pieces of mozzarella around so that it melts from the surrounding heat.

5) Reduce the vinegar by half. Add the basil and the olive oil.

For the pesto:
1) Mix the ingredients together and spoon over the aubergine.

2) Drizzle a dessertspoon of the dressing over the aubergine and serve.




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