BEER BATTERED EGGPLANT

¾ cup of all purpose flour
¾ cup of beer
5 ml baking powder
oil for frying
eggplant
salt

Prepare a batter with the flour, baking powder and the beer, the texture should be thick, much like pancake batter.
Peel and cut the eggplant into slices and salt eggplant for 10 minutes, rinse and dry with paper towel.
Dust with flour, dip in beer batter and fry in oil till crispy.
Serve with chilli sauce and mozzarella cheese.

Recipe: Amanda Conradie
Photo: Elize de Kock