Aubergine Scallops

This is a great starter or vegetable dish to accompany the main.

2-3 aubergines (eggplants) sliced
100g plain flour
1/4 teaspoon cayenne pepper
2 eggs, beaten
150ml (2/3 cup) milk
salt
Oil for deep frying
tartare sauce for dipping

Slice the aubergine into 1/4" thick slices. Place in a collander, salt and let drain for about 10 minutes. Then rinse and dry well.

In a bowl, sift the flour and cayenne pepper together. Add the eggs and gradually beat into the flour. Slowly add milk while continuing to beat the mixture until you have a smooth batter. Add the aubergine slices, cover and allow to sit for about 15 minutes.

Heat the oil in a pan until a cube of bread will brown in 1 minute. Add the aubergine slices one at a time and fry to a golden brown. Drain them on paper towel when they come out of the oil. Serve immediately with tartare sauce for dipping. Yummy!