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Fake fish and chips - battered aubergine

Aubergine makes a great simple vegetarian/vegan alternative to battered fish and chips. Cook it like this.

Serves 2. Takes 25 to 30 minutes.

  • 2/3 ratio of plain flour (100g? dunno)
  • 1/3 ratio of cornflour (50g? dunno)
  • 1/4 tsp salt
  • 1 bottle beer (ideally a flavourful pale ale or bitter) - you won't need all of it
  • 1 medium but fattish aubergine, or whatever you need to get two fillet-like pieces out of it

And to serve:

  • Oven chips
  • Mushy peas

Preheat the oven for the oven chips. (The aubergine will be going in too, later.)

Mix the flours and salt in a medium-sized bowl, and then start to pour the beer in, stirring with a fork to get everything combined and beat the lumps out. Try to use as little beer as possible to get the batter smooth - you want it to stay nice and thick so it'll form a thick coating.

Cut your aubergine(s) into big fillets. It'll depend on the size and shape of your aubergines, but for the medium-sized fattish ones I buy you can cut one in half lengthways and that gives two nice pieces, one for each person. But! You need nice big fillet-like pieces with both sides having flat white flesh exposed - so that the batter sticks better, and so that it's easier to fry. So if one side of a fillet is umblemished purple round skin, cut a thin slice off. You can discard that slice or you can keep it to batter+fry as scraps later.

Put the oven chips in the oven.

Heat a frying pan with a decent amount of oil for shallow-frying. Be a bit generous.

Dip the aubergine pieces in the batter, turning them around to coat them properly. Then immediately pop them into the hot oil.

Let them fry about 5 minutes on one side - don't move them around much, just let them fry to get a good coating. Just before you turn them over for the other side, take the leftover batter and pour a little bit on top of the aubergine, to replenish the raw batter on the uncooked side. Then you can turn the aubergine fillet over and fry the other side for 5 minutes.

When the aubergine fillets have fried to a nice golden crust on each side, take them out of the pan and put them on a baking tray, and pop them in the oven alongside the chips, to cook for another ten minutes. This will get the inside of the fillets nice and cooked and yielding.

During the last ten minutes, you can warm up the mushy peas or sort out whatever you want as accompaniment. You can also batter and fry those leftover pieces of aubergine. Or just fry some of the batter to make scraps.

Warning - the aubergine fillets retain heat really really well. Beware of burning your mouth when you tuck in to them!

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