Ingredients:

• Aubergine
• Courgette
• 1 egg
• 100 g flour (150 g for 2 eggs).
• ½ glass of water
• 1 teaspoon of baking powder
• Pinch of salt

Mix the egg, flour, water and baking powder until you obtain an elastic batter. Leave to rest for approximately 30 minutes.

In the meantime, cut the aubergines and courgettes into thin rounds and place them in a colander. Sprinkle with fine or coarse salt. Leave to stand for 15 minutes.

Then rinse them thoroughly under hot water, place them on paper towels and pat dry as much as possible.

Dip them in the batter and fry in a deep saucepan of hot oil (not too hot).