This recipe for deep fried aubergine in a beer batter with basil pesto and melted mozzarella is cheap, cheerful, and cheesy!
Ingredients
- 60 g2 oz aubergine, sliced
- 25 g1 oz mozzarella, chopped
- 100 g3½ oz self-raising flour
- 50 ml1¾ fl oz lager
- Salt and pepper
- 150 ml5¼ fl oz sparkling water, ice cold
- 50 ml1¾ fl oz balsamic vinegar
- 1 tsp dried basil
- 1 tbsp olive oil
For the pesto:
- 1 tsp dried basil
- 6 g¼ oz pine nuts, chopped
- 5 g¼ oz mozzarella
- 1 tbsp olive oil
Method: How to make Deep fried aubergine in a beer batter, basil pesto and melted mozzarella
1
Season the flour with salt and pepper.
2
Whisk in the beer followed by the water to make a batter.
3
Coat the aubergine slices with the batter and cook in a deep fat fryer or pan of hot oil until golden.
4
Remove from the hot oil and drain the excess oil from the fried aubergine using kitchen roll.
5
Pile up the pieces of aubergine on the plate and place the pieces of mozzarella around the pile so it melts from the surrounding heat.
6
In a pan on a gentle heat reduce the vinegar by half and add the basil and the olive oil.
For the pesto:
7
Mix the ingredients together, spoon it over the aubergine and serve.
