Ingredients (for 4 people)

1/2 kg of aubergines
Andalusian sugar cane molasses to taste
c/s of oil

FOR THE TEMPURA

300 g of flour
2 garlic cloves
1 sprig of parsley
30 g of cornflour
1/4 l of water
1 yeast envelope
1 glass of beer
Salt to taste

Method

Peel the aubergines, cut them into slices and season them. Then soak them in milk for an hour, and after this time drain them well.
For the tempura preparation, put the flour into a bowl, slowly add water and beer and mix until a thin dough is obtained. Then add the crushed garlic and parsley, cornstarch, yeast and salt to the dough and mix through. Cover the aubergines in the dough and fry in hot oil.
Finally, we pass to the plate and bathe with the Andalusian sugar cane molasses to taste.