This one is Bel's recipe. I don't know where she got it from, but she's been making these since the beginning of time ( since I was born), and I like them a lot. I have also found the perfect accompaniment in the form of a coriander atchar relish pesto made by the famous ladies at the Ondersteun Handelaars at the Salt River Market (they are also usually at the Biscuit Mill on Saturdays). They're really cool to serve with drinks and they leave a lovely tingling tasty taste in your mouth just before your next sip of delicious pinot noir...
Batter:
1 egg
150ml milk
200ml flour
salt and pepper
2 medium or equivalent aubergines
Method:
Beat egg in bowl, then add milk and then flour. Mix with a whisk, it makes everything smoother quicker. Add big pinch salt and pepper. you should have a medium heavy batter.
Slice your aubergines about 1/2 cm thick.
In a pan, heat 1/2 cm of oil, dip one slice aubergine in the batter and gently plop it into the pan. Your heat needs to be about medium, enough to slowly crisp the batter and cook the aubergine inside. They should be nice and golden to brown. Drain on some kitchen towel.
Test by eating one. Try and get hold of some of the Coriander Atchar it is the business.
Prost!
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