John Myers
Contents
show
Eggplant in Batter with Ricotta Dip
The perfect eggplant in batter with ricotta dip recipe with a picture and simple step-by-step instructions.
Dip
- 350 g Eggplant
- 100 g Instant flour
- 250 Milliliters Dry sparkling wine
- 1 teaspoon Sugar brown
- 5 Rosemary needles
- 1 tablespoon Chopped parsley
- 1 Clove of garlic
- 1 tablespoon Crushed red pepper
- 2 Pinches Baking powder
- 2 tablespoon Oatmeal
- Clarified butter
- ..
- 125 g Ricotta
- 2 tablespoon Extra virgin olive oil
- 1 tablespoon Clementine juice
- 1 Clove of garlic
- 3 Rosemary needles
- 0,5 Shallot
- Colored pepper
- Salt
Eggplant
- Cut the eggplants into 0.5 cm thick slices. Chop the parsley, rosemary needles and garlic.
- Mix the flour with the oat flakes, baking powder and sparkling wine to a dough. Do not add salt !! Add parsley, garlic, rosemary and pul biber to the dough, stir and let rest for 30 minutes.
- Turn the aubergine slices into the batter and fry them in clarified butter until golden brown. Drain on kitchen paper.
Dip
- Dice the shallot, chop the rosemary needles and the garlic. Add these ingredients to the ricotta with the olive oil and clementine juice, salt and pepper and stir well.
..
- Serve the aubergines with the ricotta and some chilli threads. There was also the melon salad from my KB.
Facebook Comments