The Summer glut of courgettes and aubergines begins, so here I go again……
2 large aubergines
4 medium courgettes
1 glass beer
1 glass flour
1 soupspoon olive oil
S & P
Olive oil for frying
Greek yogurt or tsatziki
Wash and prepare your vegetables. Cut aubergines into rounds approx. 1 cm thick. Sprinkle salt over and leave to stand for half an hour. Cut the courgettes into slightly thinner rounds. Salt and leave to stand.
Pour the beer into the flour, add the olive oil, S & P, mix well till you have a thick batter.
Heat your oil in a frying pan. Drain off any liquid from the sliced vegetables and begin dipping them into the batter a few at a time. Fry on high till browned on all sides, place on absorbent paper to soak excess oil.
Serve with Greek yogurt or tsatziki.
I also fried courgette flowers. You can opt to remove the stamen with a slender knife, or leave if you like, tuck the petals into the heart of the flower, dip in the batter and fry.