Try these fried aubergine sticks, then check out more aubergine recipes such as our za’atar roasted aubergines. Now try our za'atar recipes.


  • 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


  • 200ml Greek yoghurt
  • ½ green chilli, seeded
  • a bunch coriander
  • a bunch mint
  • 3 tbsp pomegranate seeds


  • 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.

Check out more of our best aubergine recipes...

Brinjal Pickle (Aubergines) Recipe

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