- Eggplants 2 big
- Corn oil for frying
For the batter
- Beer 1 can
- Self-rising flour 1 glass
- Ketchup 2 tablespoons
Wash the eggplants,remove the top and end of each eggplant and cut them into thin slices lengthwise or into round slices.Leave them in a bowl with salted water for 30 minutes and then drain them.In a bowl put the flour,the salt,the ketchup and the beer gradually,stir using a fork until the batter thickens and sticks to the eggplants when you dip them into the batter to fry them.Heat the corn oil in a frying pan,dip the eggplants into the batter and fry them until brown.Line them onto absorbing kitchen paper and serve them warm.
* Accompanied with yoghourt or Greek tzatziki
* Add the ketchup to have a nice color an taste.