Aubergine tempura with a sour cream, coriander and black garlic dipping sauce

Ingredients:

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

Dipping sauce

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

Preparation:

1. In a bowl, mix together the flour, baking powder and cornflour.
2. 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.
3. For the dipping sauce, combine all the ingredients in a bowl and refrigerate until needed.
4. 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.

Recipe from Food & Home Entertaining