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

    Serves: 4
    Cooking Time: 30 minutes

    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 (Available at select Checkers
    • stores)
    • pinch cayenne pepper
    • handful fresh coriander, chopped
    • 1 red chilli, finely chopped
    • microherbs, to garnish

    Instructions

    1

    1. In a bowl, mix together the flour, baking powder and cornflour.

    2

    2. In a separate bowl, beat together the egg whites and water until

    3

    mixed through. Stir in the flour mixture until it becomes a smooth batter,

    4

    season and let it stand at room temperature, 10 minutes.

    5

    3. For the dipping sauce, combine all the ingredients in a bowl and

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    refrigerate until needed.

    7

    4. Season the aubergine slices with salt and let them stand in a colander

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    over a bowl to drain, 10 minutes. Pat the slices dry with paper towel.

    9

    Heat the oil in a deep-fryer or deep pot to 180°C, dip the aubergines, a

    10

    couple at a time, into the batter and fry until golden brown, 5 – 8

    11

    minutes. Serve warm garnished with microherbs and a side of dipping

    12

    sauce.