Slices of aubergine with a crispy golden crust from the cornflour and incredibly soft and tasty inside.
Perfect to eat as they are one after the other both warm and cold and to accompany with a dipping sauce or whatever else you like to pair them with.
Serves 2-3, Preparation 15 minutes, Cooking 10 minutes
- 1 medium-sized aubergine
- 2 beaten eggs
- cornflour to taste
- A light Olive oil or peanut oil for deep-frying
- a pinch of salt
Slice the aubergine about half a centimetre each, they should not be too thick.
Dip them in the beaten eggs, then dip them in the cornflour breading, pressing them down a little so that the breading adheres better and shaking off the excess flour afterwards.
Heat the oil in a saucepan to 170°, otherwise put some cornflour in the oil: if it fries, it is ready.
Dip the aubergine slices a few at a time, fry them a few minutes on each side, drain on a plate lined with kitchen roll sheet, a pinch of salt on top and serve.