Description
The idea saw in a cooking magazine, but slightly changed the recipe. The original recipe was a strange part for the batter. In my version of the batter from starch. It turned out great. Can be used as a separate dish, and can be as a side dish to meat.
Ingredients
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Eggplant
2 piece
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Starch
130 g
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Salt
-
Water, carbonated
0.5 cup
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Chicken egg
1 piece
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Yogurt
150 g
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Garlic
2 tooth
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Greens
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Vegetable oil
Cooking
Eggplants cut into strips of width 1 cm, length 5 cm Sprinkle with salt and let stand for 30 minutes.
To prepare dip, mix the yoghurt, chopped herbs and crushed garlic. Put in refrigerator to cool for 30 minutes.
From eggs, starch, salt and mineral water to prepare the batter. Washed and drained eggplant sticks dipped in tempura and fry in hot oil.
Allow to absorb excess fat, spread fried sticks on paper towel.
Crispy eggplant sticks are ready. Serve with a dip of yoghurt.
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