A traditional Oriental starter with a unique twist. Takes no time at all to prepare. Serves 2.
- One ripe aubergine
- 1 spring onion
- Half a red chilli, sliced but not de-seeded
- A piece of fresh ginger, about as big as your knuckle
- A quantity of salt
- Thai fish sauce (optional)
- Soy sauce
- A few leaves of fresh basil
- One free-range egg
- A few teaspoons of flour
- Splash of milk
Slice the aubergine, vertically or horizontally. Sprinkle liberally with salt, cover and leave for 10 minutes or so (the salt will draw out the bitter juices from the aubergine.)
Break the egg into a bowl, and add the flour. Whisk all the lumps out of the flour and add the milk to produce a thin batter. Meanwhile, chop together the onion, chilli, ginger and basil to make a dry sauce. Wash your hands thoroughly to remove any chilli residue. You will be sorry if you touch your eyes, nose or open wounds with chilli on your hands! Don’t say I didn’t warn you!
Now rinse the salted aubergines in cold water. Place them in kitchen towel and squeeze to remove excess moisture. Coat with batter and fry in hot oil until golden. Sprinkle with the dry sauce, and add fish sauce and/or soy sauce to taste. Lovely grub!!