Ingredients for 4
people
12 Organic Aubergines we usually grow and use the long thin
type but any type works well
Or 300g of large Organic Aubergine cut crosswise into 10mm
thick rings
2 medium Free Range Naturally Fed Organic Eggs
2 tbsp of Homemade or Organic Almond or Cashew Flour
1/4 of a cup of Coconut Milk
1 tsp of Sea Salt
1 tsp of Organic Cracked Black Pepper
1 tsp of Organic Garlic Powder
Coconut Oil Organic Animal Lard or Pure Butter to use as
needed
Method
If using the long thin variety of aubergine leave the stalks
intact.
Steam the aubergines until just tender and then peel them,
and then gently mash each one with a fork so they stay intact but will spread
out in a fan shape.
If using the large variety of aubergine, lightly score them
on both sides with a knife and steam or bake them until just soft.
Beat the eggs and combine them with the coconut milk and
flour, salt, pepper and garlic powder In a heavy bottomed pan heat a small
amount of coconut oil about 2mm (1/8in) deep.
Test the temperature by placing a few small drops of the egg
mixture in the pan, when it sizzles it is ready for the aubergines.
Dip the long thin aubergines into the egg mixture by holding
the stalks coating both sides and fry a few minutes each side. The fritters
will be ready to eat when the egg mixture is firm and the aubergines are soft.
For the large aubergine cut it into rings use a fork to dip
them in the egg mixture and then fry them in the same way as the long variety.
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