Ingredients
- aubergines 400g about 2 medium
- plain flour 8 tbsp
- sumac 4 tbsp
- za’atar 4 tbsp
- garlic salt 2 tbsp
- oil 1 litre for frying
- honey 2 tbsp
POMEGRANATE AND MINT YOGURT
- Greek yoghurt 200ml
- green chilli ½, seeded
- coriander a bunch
- mint a bunch
- pomegranate seeds 3 tbsp
Method
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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.
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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.
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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.
Nutritional Information
- Kcals 5
- Fat 0.7g
- Carbs 1g
- Fibre 0.1g
- Protein 0.2g
- Salt 0.2g
