|Eggplant||1 Pound, diced|
|All purpose flour||2 Tablespoon|
|All purpose flour||1 Cup (16 tbs)|
|Eggs||2 , separated|
|Olive oil||2 Tablespoon|
|Water||1⁄4 Cup (4 tbs)|
|Curry paste||2 Teaspoon|
|Dijon mustard||1 Teaspoon|
|Brown sugar||2 Teaspoon|
|Onion||4 Teaspoon, grated|
|Plain low fat yogurt||6 Tablespoon (Cool Curry Sauce)|
Put eggplant in a colander, sprinkle with salt and leave to drain 30 minutes.
To make batter, sift flour and salt into a medium-size bowl.
Beat in egg yolks and olive oil.
Gradually add water and continue to beat to make a smooth batter.
Let stand 1 hour.
Just before serving, beat egg whites until stiff then fold into batter.
To make Cool Curry Sauce, beat all ingredients together in a small bowl then spoon into a serving dish.
Rinse eggplant, dry thoroughly on paper towels and dust with flour, salt and pepper.
To cook fritters, each piece of eggplant is speared on a fondue fork, dipped in the batter then deep-fried in the fondue pot.