Eggplant fritters

Instructions

1. 1

   Pour the batter in a mixing bowl by making a well and adding the oil, milk, water, salt, pepper, and nutmeg at the center.

2. 2

   Mix gradually incorporating the flour until the dough is smooth.

3. 3

   Cover with a cloth and let rest for 1 hour at room temperature.

4. 4

   Prepare the sauce: sauté the finely chopped onion with minced garlic from the press in olive oil.

5. 5

   Add sugar, a little sweet soy sauce, stir for a few moments, then add tomato pulp, salt, and pepper.

6. 6

   Let simmer for 15 minutes. Add a few drops of Tabasco according to your taste.

7. 7

   Taste and adjust seasoning if necessary.

8. 8

   Pour the preparation in a sauceboat.

9. 9

   Heat the deep fryer to 175°C. Beat the egg whites into stiff peaks with a pinch of salt, then gently fold them into the previously prepared dough.

10. 10

    Cut the aubergines (unpeeled) into half moons.

11. 11

    Dip them in the frying batter and immediately plunge them into hot oil (always fry in small quantities).

12. 12

    Fry both sides until golden brown.

13. 13

    Drain and place on absorbent paper.

14. 14

    Warm up the sauce and serve with the hot beignets.

15. 15

    For presentation, put the sauce in a small ramekin at the center of the plate, surround it with a ring of finely chopped salad dressed with some vinaigrette.

16. 16

    Arrange the fried beignets on the seasoned salad.