Deep fried aubergines with tomato sauce and honey by James Martin
Side dish Starter
Veggy
Medium
30 min
2 servings
ingredients
1 aubergine sliced
Batter
150g self raising gluten free flour
100ml cider
pinch salt
pinch pimenton
Sauce
50ml olive oil
2 cloves garlic chopped
2 bay leaves
pinch pimenton
400g Cirio chopped tomatoes
To serve honey
Preparation
- Put all the ingredients for the sauce into a pan bring to the boil and then reduce by 1/2 season and stir take off the heat and leave to one side.
- Heat the veg oil to 170c
- Whisk the flour and cider together in batches dip the aubergines in the batter then deep fry for 2 minutes, drain season with salt.
- To serve spoon the sauce into the middle of the plate top with aubergines drizzle over the honey.
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Medium 
30 min 