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10 minutes
10 minutes
20 minutes
- 125.00 ml plain flour
- 2.00 gm baking powder
- 82.50 gm water
- 1 eggplant, cut into 16 thin slices
- 125g mozzarella, cut into 8 thin slices
- Light olive oil, to fry
- Sea salt flakes, to serve
- Fresh basil leaves, to serve
- Lemon wedges, to serve
- Layer 2 slices of eggplant between a delicious mozzarella slice.
- Whisk together flour and baking powder, then create a well in the center. Crack an egg into the well and gradually incorporate water while whisking until a smooth batter forms.
- Fill a medium saucepan one-third full with light olive oil and heat over high heat to 170C. Dip eggplant sandwiches in batter.
- Sear in oil in 3 batches for 2 minutes, flip, and sprinkle with sea salt flakes. Garnish with fresh basil leaves and serve with lemon wedges.
- Preheat the oven to 350°F.
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