BEER BATTERED EGGPLANT

BEER BATTERED EGGPLANT
Batter:
¾ cup of all purpose flour
¾ cup of beer
5 ml baking powder
Oil, for frying
eggplant

Prepare a batter with the flour, baking powder and the beer, the texture should be thick, much like pancake batter.
Peel, cut into slices and salt eggplant for 10 minutes, rinse and dry with paper towel.
Dust with flour, dip in beer batter and fry in oil till crispy.
Serve with chilli sauce and mozzarella cheese.
Photo and recipe: Amanda Conradie