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1 large aubergine
1 clove garlic : 2 tbs milk
3 oz (85 g) wholemeal flour
1 tps baking powder : ¼ tsp paprika
fleshly ground black pepper
vegetable oil for frying
Bring a large pan of water to the boil and cook the aubergine whole until tender. Halve the cooked aubergine, scoop the flesh from the skin and either rub through a sieve or mash with a fork until a purée is formed. Finely chop the garlic and add to the aubergine purée together with the milk. Stir in the flour and baking powder and season with paprika and black pepper. The mixture should have a fairly stiff consistency. Heat the vegetables oil in a frying pan and when hot drop tablespoons of the aubergine mixture into the oil. Fry on both sides until golden.
These simply made fritters have a nutty flavour and can be served with a hot spicy sauce or garnished with salad.