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    Beignts d'Aubergine Nicoise

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    Beignts d'Aubergine Nicoise

    • Preparation time: 20 minutes, plus 30 minutes salting
    • Cooking time: 25 minutes
    • Total time: 1 hour 15 minutes 60 minutes 15 minutes

    Serves: 6


    • 3 medium-sized aubergines
    • Fine salt
    • 5 tbsp plain flour
    • 1 tbsp fine semolina (optional)
    • 1 tbsp grated parmesan
    • 2 medium eggs, separated
    • 1 tsp olive oil
    • Oil for frying (preferably olive, though no need for virgin)
    • 250ml milk
    • 1 tsp rough salt
    • 1 tsp fennel seeds
    • 1 tbsp finely chopped parsley


    1. Slice the aubergines into rounds as thick as a pound coin. Put in a colander, sprinkle with fine salt, cover with a plate and weigh down with a couple of tins. Leave for half an hour to drain.
    2. Meanwhile, sieve the flour and semolina, if using, into a bowl. Stir in the parmesan. Make a well in the middle and drop in the egg yolks and olive oil. Whisk in the milk to make a thin batter. Stir in the rough salt, fennel seeds and parsley.
    3. When ready to fry, whisk the egg whites until soft peaks form, then fold in to the batter. Rinse the aubergine slices under the tap and pat dry.
    4. In a heavy pan, heat enough oil to submerge the fritters. When it is hot (when a cube of bread dropped in turns golden in 30 seconds), dip each aubergine slice in the batter and slip into the oil. Don't fry too many at a time, or the oil will cool and the fritters will become heavy. As soon as the batter browns, flip the fritters and cook the other side. Drain on kitchen paper. Serve piping hot.

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