Recipe
Fried Aubergine Chips with Fennel Yoghurt
Crisp, golden aubergine chips with a cool fennel-and-yoghurt dip, coated in sesame breadcrumbs and fried until crunchy. A lively vegetarian appetiser or side dish for relaxed sharing.
Ingredients
Method
30 mins prep15 mins cook45 mins total
Toast the coriander and fennel seeds in a dry frying pan for 1–2 minutes until fragrant. Grind them coarsely, then stir half into the Greek yoghurt with the lemon juice and grated garlic.
Put the flour, salt and black pepper in one bowl. Beat the eggs in a second bowl. Mix the breadcrumbs with the remaining ground seeds and sesame seeds in a third.
Coat each aubergine chip in flour, then egg, then the breadcrumb mixture, setting the coated pieces on a plate as you work.
Heat the oil in a deep, heavy pan to 190°C. Fry the aubergine in batches for 2–3 minutes, turning once, until crisp and golden. Drain on kitchen paper and season lightly with salt.
Serve the aubergine chips immediately with the fennel yoghurt for dipping.
Notes
Fry in small batches so the coating stays crisp and the oil temperature remains steady.
About this recipe
Thin aubergine batons are coated in seasoned flour, beaten egg and sesame breadcrumbs, then fried in batches until crisp and golden. Toasted coriander and fennel seeds bring a warm, aromatic note to every bite.
The accompanying Greek yoghurt dip is brightened with lemon, garlic and more of the toasted spices. Keep the oil hot and fry in small batches for a crisp coating, then serve the chips immediately with the cool yoghurt alongside. This makes a generous plate for sharing, or a colourful side with grilled fish, roasted meat or a simple salad.
