Ingredients for 4 people:
1 aubergine (approx. 250 g)
1 courgette
Salt
3 eggs
125 - 150 g flour
150 ml beer
3 tbsp grated parmesan
a few leaves of wild garlic (substitute spinach)
2 spring onions
2 tomatoes
150 g cream cheese with herbs de Provence
3 tbsp salad mayonnaise
Pepper from the mill
approx. ½ l olive oil
Preparation:
1. Clean, wash and slice the aubergine and courgette. Spread out on kitchen paper, sprinkle with salt and leave to stand for approx. 20 minutes.
2. In the meantime, whisk together the eggs, flour, beer and Parmesan for the dough. Let rest. Wash the wild garlic leaves and drain.
3. For the dip, clean the spring onions, wash and cut into fine rings. Clean, wash and quarter the tomatoes and cut out the seeds. Finely dice the flesh. Mix the cream cheese and salad mayonnaise, season with pepper. Fold in the spring onions and tomatoes. Heat the olive oil in a wide pan. Gradually fold the vegetables and leaves through the batter and deep-fry in batches until golden brown. Drain briefly on kitchen paper and serve with the dip.
Preparation time approx.: 45 minutes
Nutritional values per portion approx.:
Calories: 345
Joule: 1443
Protein: 10,4 g
Fat: 24,6 g
Carbohydrates: 19 g
(FoodCentrale by ddp images)
