|Plain flour||1⁄2 Cup (8 tbs)|
|Baking powder||1 Teaspoon|
|Chopped fresh herbs||2 Tablespoon|
|Freshly ground black pepper||To Taste|
|Oil||2 Cup (32 tbs) (For Deep Frying)|
Cover the aubergine with boiling water and cook for 15 minutes.
Slice the hot aubergine in half, scoop out the seeds and discard.
Spoon the flesh into a bowl and mash with a fork.
Mix the flour, baking powder, herbs, salt and pepper together in a bowl.
Whisk the milk and egg together in a jug.
Make a well in the dry ingredients and gradually add this liquid, stirring well after each addition.
Finally, add the mashed aubergine and work into a thick paste.
Drop spoonsful of the paste into hot oil and fry until light brown, drain and serve immediately.