Kamo eggplant frit
Sprinkle salt and pepper while it's hot to add a strong flavor.
Perfect dish for beer.
Perfect dish for beer.
How to make it
1
Peel the eggplants, leaving some skins in places and cut them into 12 equal parts. (Cut it into bite-sized pieces)
2
Dip eggplant into the mixed A and fry in oil heated to 170°C to 180°C. Drain the oil, sprinkle with salt and pepper.
3
Sprinkle B across the plate, arrange eggplants on top, and sprinkle with parsley to finish off.
Materials 1 person
-
- 1 Kamo eggplant
- 1 bottle
-
- salt
- A little
-
[A]
- Remove with 100ml of tempura flour
- 80g
-
-
Olive Oil
Ardoino Extra Virgin - 1 tablespoon
-
Olive Oil
-
- salt
- A little
-
- Coarsely smelt black pepper
- A little
-
[B]
- Curry powder
- 1 tablespoon
-
- salt
- 1 tablespoon
-
- For minced parsley
- A little
[PR]
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