Fried aubergine sticks with sumac and honey
- Preparation and cooking time
- Total time
- + soaking
- Easy
- Serves 4
Skip to ingredients
- 400g about 2 medium aubergines
- 8 tbsp plain flour
- 4 tbsp sumac
- 4 tbsp za’atar
- 2 tbsp garlic salt
- 1 litre for frying oil
- 2 tbsp honey
POMEGRANATE AND MINT YOGURT
- 200ml Greek yoghurt
- ½ green chilliseeded
- a bunch coriander
- a bunch mint
- 3 tbsp pomegranate seeds
Nutrition: per serving
- kcal5
- fat0.7g
- carbs1g
- fibre0.1g
- protein0.2g
- salt0.2g
Method
step 1
To make the yoghurt, whizz together the yoghurt, chilli, coriander, mint and 2 tbsp water in a food processor. Pour into a bowl and add the pomegranate seeds. Set aside for serving.
step 2
Cut the tops off of the aubergines and cut into thick slices lengthways (about 2cm), then cut into batons. Put in a large bowl of cold water and soak for 1 hour. In a shallow bowl or dish, mix together the flour, sumac, za’atar and garlic salt.
step 3
Heat the oil in a wok or heavy pan no more than ⅓ full. The oil will be hot enough if a small piece of aubergine sizzles immediately when dropped in. Take the pieces directly from the water and dust in the flour mixture, coating well and shaking off the excess. Fry 4-6 pieces at a time until golden brown. Drain on kitchen paper and continue until all of the pieces are fried. Arrange on a platter, drizzle with honey and serve with a bowl of the sauce for dipping.
