Starter Recipes > Aubergine Fritters and Roquefort Cream

This recipe is part of the September 2006 Recipes Menu

Starter - Aubergine Fritters and Roquefort Cream
Main Course - Pork Escalopes with Plums
Dessert - Hedgerow Pie

How to make aubergine fritters and Roquefort cream:
Aubergines/Eggplants are available all the year round and can be surprisingly versatile.


2 small aubergines/eggplants
4 tablespoons plain flour, plus extra for coating
1 teaspoon dried mixed herbs
2 eggs, separated
1/4 pint water
oil for deep frying

for Roquefort cream:
1 cup Roquefort cheese
1/4 pint soured cream or enough to make a smooth dipping consistency
1 tablespoon chopped chives
(see measure conversions for more information)


- Trim the ends off the Aubergines, and then slice them.
- Lay the slices in a colander or sieve, sprinkling them generously with salt.
- Set aside over a bowl for 30 to 40 minutes.
- Wash and thoroughly drain the Aubergine slices, then plunge them into a saucepan of boiling, salted water.
- Bring quickly to the boil, remove from the heat and drain again.
- Set aside.
- Make the Roquefort cream, allowing time to chill it before serving the fritters.
- Mash the cheese, gradually adding the soured cream.
- Stir in the chives and a little pepper, then spoon into a small dish.
- Cover and chill.
- To make the batter, sift the flour into a bowl, adding a generous pinch of salt and the herbs.
- Make a well in the middle and drop in the egg yolks.
- Gradually pour in the water, beating constantly, and incorporate the flour a little at a time.
- Dust the Aubergine slices with flour.
- Just before you are ready to cook the fritters, whisk the egg whites until they stand in stiff peaks, stir a spoonful into the batter, and then carefully fold in the rest.
- Dip the floured Aubergine slices into the batter, then lower them into hot oil and cook until crisp and golden.
- Drain on absorbent kitchen paper and serve hot with the Roquefort cream.