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Ingredientes
Direcciones
- Peel the aubergine, cut into long strips, exactly as you would for making rather large chips. You can leave the skin on if the aubergines are fresh, otherwise the skin can taste strong and bitter.
- Place the aubergine on a board and scatter some salt over the top, Leave to stand for about 15 min. Wash lightly in a sieve and then drain on kitchen paper. Pur the aubergine in a basin and cover with the lowfat milk. Stand for about 5 min and then strain.
- Place the flour in a paper bag, add in the aubergine strips and holding the end of the bag firmly, shake to coat them with flour. Turn them directly into a strainer or possibly sieve so the excess flour will fall away.
- Use either a saucepan of heated oil or possibly a deep fryer. The oil should be heated to the point which one chip sizzles instantly when rested. Cook the aubergine chips, half at a time, till they are crisp and golden brown.
- Drain on kitchen paper and season generously with salt and pepper.
- Serve instantly as they become soft if kept longer than 5 min.
- Serves four as an accompaniment to meats, or possibly more as an appetizer with drinks.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 191g | |
| Recipe makes 4 servings | |
| Calories 1099 | |
| Calories from Fat 1023 | 93% |
| Total Fat 115.71g | 145% |
| Saturated Fat 8.95g | 36% |
| Trans Fat 2.97g | |
| Cholesterol 3mg | 1% |
| Sodium 27mg | 1% |
| Potassium 108mg | 3% |
| Total Carbs 14.97g | 4% |
| Dietary Fiber 0.4g | 1% |
| Sugars 3.21g | 2% |
| Protein 3.67g | 6% |
