1 large eggplant
1 sheet nori (dried seaweed), broken up (1 tsp kelp flakes can be subbed)
1 clove garlic, crushed
Juice of half a lemon
Zest of half a lemon
1 tsp salt
2 cups veggie broth
3 pounds potatoes
2 tbsp unbleached flour
3 tbsp olive oil
½ tsp salt
¼ tsp pepper
170g (6oz) unbleached all purpose flour
1 tsp baking soda
1 cup beer (any beer that you like but fizzier beer will make a lighter crispier batter)
Juice of ½ a lemon
¼ tsp turmeric
¼ tsp salt
¼ tsp pepper
Start by peeling the aubergine and cutting ¾ inch slices down the length of the eggplant (thicker depending on how you like it).
Lay the eggplant in a large casserole dish and sprinkle with the 1 tsp of salt on both sides. Let the eggplant sit for 30 mins.
Place remaining ingredients in a sauce pan. Bring the mixture to a boil and turn down to a gentle simmer for five minutes.
Pour the hot marinade over the eggplant. Allow to cool and put in the fridge for at least 5 hours, preferably overnight, to allow the flavours to penetrate into the eggplant.
Cut the potatoes into chunky chip size and shape.
Put the chips into a large pot of water, add 1 tsp of salt and bring to a boil. Turn down to a simmer and cook for 3-5 mins.
Set the oven to 375C and line a baking tray with parchment paper.
In a bowl toss the boiled chips with the flour, salt and pepper. Place on the baking tray and drizzle with olive oil.
Bake chips for 35-40 mins until golden brown.Turn the chips a couple of times while cooking to get 'em niiiice and crispy on both sides (no one likes soggy chips).
Take all of the dry ingredients and mix thoroughly in a large bowl. Add the wet ingredients and mix together. Be careful not over whisk.
Bring a pot of oil or a deep fryer to 375C. You can test the temperature using a thermometer or by dropping a small amount of batter into the oil to test it. The batter should fizz if it is hot enough.
Frying
Remove the eggplant from the marinade and pat dry.
Flour a plate and cover both sides of the eggplant.
Using two fingers or a pair of tongs dip the eggplant into the batter. Be very careful and slow when doing this. It should take about 20 seconds to put each piece into the oil. Hold on to the eggplant until only a few inches are above the surface. This way you will avoid sticking to bottom of your fryer and any potential splashing of hot oil (ouch).
Cook the eggplant for 4-6 minutes, turning halfway through the cooking so both sides are golden brown.
Drain the eggplant and serve on chips with a wedge of lemon (and a side of mushy peas to really British it up). Enjoy!