List of Ingredients
- 2 LBS. of eggplants
- 1 PC. of small red bell pepper
- flour
- 3 WHOLE of eggs
- 2 PCS. of egg yolks
- White wine vinegar
- Lemon
- Tarragon
- Baking soda
- Peanut oil
- Salt
Method
Bake the eggplants and the pepper at 350°F in a ventilated oven. Remove the pepper after 30-35 minutes and continue cooking the eggplants for another 15-20 minutes. Remove the skin and seeds from the pepper, then puree it.
Bring 2 teaspoons vinegar to a boil. Put 2 egg yolks in a bowl, add the vinegar and start beating them with a whisk while drizzling in 1 1/2 cups peanut oil. Whisk in a few drops of lemon juice and a pinch of salt. Mix in the pureed pepper to get the pink pepper mayonnaise.
Remove the skin from the eggplants and puree them. Add to the puree 1 2/3 cups of flour, 3 eggs, a pinch of baking soda and a pinch of salt, and mix until well blended.
Heat plenty of peanut oil to 350°F. Fry spoonfuls of the eggplant mixture until golden all over. Drain the fritters on paper towels, sprinkle them with salt if needed, and serve with the pink pepper mayonnaise topped with finely minced tarragon.