Eggplant Fritters and Dip
Eggplant slices, coated in batter and fried, served with a tahini, yogurt and parsley dip. Perfect as a snack, appetizer or side dish.
Kategorie: Beilagen
Quelle: www.tasteofbeirut.com
Ausrüstung
| Mixing bowl | |
| Frying pan |
Zutaten
| Auberginen | |
| Öl | |
| Dip: | |
|---|---|
| Joghurt | |
| Tahini | |
| Knoblauch | |
| Petersilie | |
| Batter: | |
| Weizenmehl 405 | |
| Salz | |
| Paprikagewürz | |
| Wasser | |
Zubereitung
Peel and slice the eggplants (about 0.33 inch thick). Sprinkle with salt place in a colander and let the salt draw out their brown juice.
Meanwhile, prepare the dip. Mix yogurt, tahini, garlic and parsley and set aside.
Mix flour, salt and paprika in a bowl. Add water and whisk till smooth - the batter needs to be smooth and thin like whipping cream.
Heat the oil in a frying pan till hot (360°F). Dip the eggplant slices in the batter and fry for about 5 minutes, flipping them halfway through. Drain them on paper towels and serve warm with the dip.
Nährwertangaben
| Serviergröße: | 240.5 |
| Brennwert: | 257.3 |
| Verhältnis: | 1.1 |
| Kohlenhydrate: | 35.2 |
| Fett: | 9.1 |
| Eiweiß: | 9.6 |
| gesättigte Fettsäuren: | 1.4 |
| Natrium: | 579.6 |
| Zucker: | 9.0 |