Kamo eggplant frit
Add salt and pepper while it's still hot for a richer flavor.
A perfect accompaniment to beer.
A perfect accompaniment to 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.
Materials1 person
-
- Kamo eggplant 1
- 1 bottle
-
- salt
- A little
-
[A]
- tempura flour with 100ml of water.
- 80g
-
-
Ardoino
Extra Virgin Olive - 1 tablespoon
-
Ardoino
-
- salt
- A little
-
- Coarsely smelt black pepper
- A little
-
[B]
- Curry powder
- 1 tablespoon
-
- salt
- 1 tablespoon
-
- parsley for garnish
- A little
[PR]
Seasonal Recommendations
It's the perfect treat for yourself, and you can enjoy the rich aroma of matcha and its chewy texture
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