Aubergine Fritters with Roquefort Cheese Topping

Aubergine Fritters with Roquefort Cheese Topping Recipe

A delectable aubergine fritters
Yield: 4    Preparation Time:     Cooking Time:
A delicious starter dish that can be served at any occasion as it will appeal to a number of different tastes.


2 small aubergines

For the batter:
2 eggs, separated
¼ pint water
4 tablespoons plain flour, plus extra for coating
1 teaspoon dried mixed herbs
Oil for deep frying

For the Roquefort cream:
1 cup Roquefort cheese
1 tablespoon chopped chives
1/4 pint soured cream

Recipe Instructions

Prepare the aubergines.
Cut the ends off the aubergines and then cut them into slices.  Place the slices into a colander and sprinkle them with salt.  Place the colander over a bowl and leave the aubergines to sit for 30 – 40 minutes.

Wash the salt off the aubergine slices and place them in boiling salted water.  Bring the water back to the boil quickly then remove them from the heat and drain them.  Set them aside until the Roquefort cream has been made.

Make the Roquefort cream.
Mash the cheese and then gradually add the soured cream.  Stir in the chives and a little pepper and spoon the cream into a small dish.  Cover the dish with plastic wrap and place in the fridge to chill.

Make the batter.
Sift the flour into a bowl and add the salt and herbs.  Make a hole in the middle of the flour and place the egg yolks in the hole.  Gradually add the water and beating constantly incorporate the flour.  Whisk the egg whites until they are stiff and carefully fold them into the batter.

Fry the aubergines.
Dust the aubergine slices with a little flour.  Heat the oil in a large frying pan, dip the slices in the batter and place them in the hot oil.  Fry them until they are crisp and golden.  Remove them from the oil and drain off the excess oil on absorbent paper towels.

Serve while the Roquefort cream while the slices are still hot.