Aubergine tempura with a sour cream, coriander and black garlic dipping sauce – Food & Home Magazine
Ingredients - 100g cake flour, sifted - 5ml (1 tsp) baking powder - 15ml (1 tbsp) cornflour - 6 small egg whites - 125ml (½ cup) water - salt and freshly
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Ingredients
- 100g cake flour, sifted
- 5ml (1 tsp) baking powder
- 15ml (1 tbsp) cornflour
- 6 small egg whites
- 125ml (½ cup) water
- salt
- freshly ground black pepper
- 5 large aubergines, cut into
- 2cm-thick slices lengthways
- 10ml (2 tsp) Maldon sea salt
- oil, to deep-fry
- <h3>Dipping sauce</h3>
- 250ml (1 cup) sour cream
- 1 black garlic clove, peeled and crushed (Available at select Checkers
- stores)
- pinch cayenne pepper
- handful fresh coriander, chopped
- 1 red chilli, finely chopped
- microherbs, to garnish
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