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Add a photoServings: 4
Ingredients
- 1 c. All-Purpose Flour
- 1/2 tsp Baking Pwdr
- 1 tsp Salt
- 1 tsp Black Pepper
- 1/2 tsp Sugar
- 1 tsp Dry Oregano, crumbled
- 1 1/2 c. Hot Beer
- 6 x Cuos Vegetable Oil
- 1 med Aubergine, Peeled And Cut Crosswise Into 3/8-Inch Slices Salt For Sprinkling Plain Yogurt For Dipping
Directions
- Combine flour, baking pwdr, salt, pepper, sugar, and oregano in mixing bowl. Pour in beer, whisk till smooth, and let sit at room temperature for one hour.
- Heat oil in large pot or possibly fryer to 350 . Dip each aubergine slice into batter to proportionately coat, shake off excess, and drop into warm oil, being careful not to crowd the pan. Fry till golden all over, 3 to 5 min. Use slotted spoon to turn, and transfer to paper towels to drain. Serve warm, sprinkled with salt, and with yogurt for dipping. Also just sprinkled with parmesan cheese.
- NOTES : The contrast between the jelly-like interior and crisp coating in these fried disks is irresistible. Serve quickly for best texture.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 216g | |
| Recipe makes 4 servings | |
| Calories 178 | |
| Calories from Fat 4 | 2% |
| Total Fat 0.53g | 1% |
| Saturated Fat 0.09g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 745mg | 31% |
| Potassium 282mg | 8% |
| Total Carbs 33.32g | 9% |
| Dietary Fiber 4.2g | 14% |
| Sugars 2.8g | 2% |
| Protein 4.66g | 7% |
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