- 2 large eggplants
- 400ml cheap beer
- 175g flour
- 5g ground paprika or cayenne pepper to heat things up
- 5g fresh oregano
- Salt and pepper
- Vegetable oil
- Slice eggplant into 2 cm thick slices.
- Sprinkle salt over eggplant slices and let set for 20 minutes, pat dry with paper towel.
- Blend beer, flour, cayenne, oregano, salt and pepper.
- Dip eggplant slices in batter and fry in vegetable oil until golden brown.