Vegetarian Cooking: Crispy Aubergine Sticks With Dip

CRISPY AUBERGINE STICKS WITH DIP

Ingredients:

• 2 aubergins

• Vegetable oil, for frying

BATTER

• 225 g/8 oz plain flour

• 1 teaspoon baking powder

• Generous pinch of salt

• Generous sprinkling of freshly ground black pepper

• 200 ml/7 fl oz hot water

• 150 ml/ ¼ pint malt vinegar

DIP

• 150 ml/ ¼ pint soured cream

• 2 tablespoon snipped chives

How To Prepare Crispy Aubergine Sticks With Dip

1. Make the batter: sift the flour, baking powder, salt and pepper into a large bowl.  Make a well in the centre and add the water.  Using a whisk, gradually draw the flour into the liquid, then whisk in vinegar.  Leave to stand for 30 minutes.
2. Meanwhile, have the aubergines lengthways, then cut into long slices, about 1 cm/ ½ inch thick.  Cut across the aubergine slices to make 5 cm/2 inch sticks.
3. Spread the sticks out on a large plate, sprinkle with salt and leave to stand for 30 minutes.
4. Meanwhile, make the dip: put the soured cream into a small serving bowl and mix in the chives.  Season to taste with salt and pepper, cover and refrigerate until required.
5. Rinse the aubergines under cold running water, then pat them dry thoroughly with absorbent paper.
6. Heat the oven to 110C/225F/Gas ¼.
7. Heat the oil in a deep-fat frier to 180C/350F or until a stale bread cube browns in 60 seconds.
8. Piercing with a fork, dip each stick into the batter, one at a time, to coat well.  Fry a batch of coated sticks in the oil for about 5 minutes until golden brown.  Remove with a slotted spoon and drain on absorbent paper.  Keep warm in the oven; cook remainder in same way.
9. Arrange the sticks on a warmed serving platter and serve them at once, with the chilled dip handed separately.

COOK’S NOTES:

TIME:
1 hour to make, including standing time.
 

SERVING IDEAS:
These delicious sticks make an excellent start to an informal supper party and they are also ideal for serving with drinks.