Thin slices of eggplant are deep fried till golden and served with melted mozzarella and a zesty basil pesto.


  • 60g aubergine, sliced

  • 25g mozzarella, chopped

  • 100g self-raising flour

  • 50ml lager

  • Salt and pepper

  • 150 ml sparkling water, ice cold

  • 50ml balsamic vinegar

  • 1 tsp dried basil

  • 1 tbsp olive oil

  • For the pesto

  • 1 tsp dried basil

  • 6g pine nuts, chopped

  • 5g  mozzarella

  • 1 tbsp olive oil


  • 1.

    Season the flour with salt and pepper. Whisk in the beer followed by the water to make a batter.

  • 2.

    Coat the aubergine slices with the batter and cook in a deep fat fryer or pan of hot oil until golden. Remove from the hot oil and drain the excess oil from the fried aubergine using kitchen roll.

  • 3.

    Pile up the pieces of aubergine on the plate and place the pieces of mozzarella around so that it melts from the surrounding heat.

  • 4.

    Reduce the vinegar by half. Add the basil and the olive oil.

  • For the pesto:

  • 1.

    Mix the ingredients together then drizzle a dessertspoon of the dressing over the aubergine and serve.

Nutritional information

Nutritional analysis per serving (1 servings)

  • Energy 824kj
  • Fat Total 39g
  • Saturated Fat 8g
  • Protein 19g
  • Carbohydrate 94g
  • Sugar 11g
  • Sodium 1116mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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