100g cake flour, sifted
5ml (1 tsp) baking powder
15ml (1 tbsp) cornflour
6 small egg whites
125ml (½ cup) water
salt and freshly ground black pepper, to taste
5 large aubergines, cut into 2cm-thick slices lengthways
10ml (2 tsp) Maldon sea salt
oil, to deep-fry
250ml (1 cup) sour cream
1 black garlic clove, peeled and crushed
pinch cayenne pepper
handful fresh coriander, chopped
1 red chilli, finely chopped
microherbs, to garnish
- In a bowl, mix together the flour, baking powder and cornflour.
- In a separate bowl, beat together the egg whites and water until mixed through. Stir in the flour mixture until it becomes a smooth batter, season and let it stand at room temperature, 10 minutes.
- For the dipping sauce, combine all the ingredients in a bowl and refrigerate until needed.
- Season the aubergine slices with salt and let them stand in a colander over a bowl to drain, 10 minutes. Pat the slices dry with paper towel. Heat the oil in a deep-fryer or deep pot to 180°C, dip the aubergines, a couple at a time, into the batter and fry until golden brown, 5 – 8 minutes. Serve warm garnished with microherbs and a side of dipping sauce.