INGREDIENTS
60g aubergine, sliced
25g mozzarella, chopped
100g self-raising flour
50ml lager
Salt and pepper
150 ml sparkling water, ice cold
50ml balsamic vinegar
1 tsp dried basil
1 tbsp olive oil
For the pesto:
1 tsp dried basil
6g pine nuts, chopped
5g mozzarella
1 tbsp olive oil
Recipe continues
METHOD
Season the flour with salt and pepper. Whisk in the beer followed by the water to make a batter.
Coat the aubergine slices with the batter and cook in a deep fat fryer or pan of hot oil until golden. Remove from the hot oil and drain the excess oil from the fried aubergine using kitchen roll.
Pile up the pieces of aubergine on the plate and place the pieces of mozzarella around so that it melts from the surrounding heat.
Reduce the vinegar by half. Add the basil and the olive oil.
For the pesto:
Mix the ingredients together then drizzle a dessertspoon of the dressing over the aubergine and serve.