Aubergine Chips with Fennel Yoghurt

Crispy breaded aubergine chips served with a toasted spice-infused Greek yoghurt and mayonnaise dipping sauce.

Vegetarian Side Dish Appetiser Fried Aubergine

Estimated Nutrition

Calories

419

kcal / serving

2514 kcal total

Carbs

28.8g

per serving

172.8 g total

Fat

29.8g

per serving

178.5 g total

Protein

per serving

54 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces

125

Mayonnaise

Dairy

200

Greek Style Yoghurt

Plain

piece

Egg

Free-range

Fruits

tsp

Lemon Juice

GrainsCereals

100

Plain Flour

150

Panko Breadcrumbs

NutsSeeds

tsp

Coriander Seed

For the fennel yoghurt

tsp

Fennel Seed

For the fennel yoghurt

pinch

Sea Salt

to taste

Black Pepper

tsp

Coriander Seed

For the aubergine chips

tsp

Fennel Seed

For the aubergine chips

tsp

Salt

Fine

0.5

tsp

Black Pepper

tsp

Sesame Seeds

OilsFats

500

Oil

For deep frying

Vegetables

piece

Aubergine

Sliced into 10cm chips, approximately 0.5cm wide

Method

Dry fry the coriander and fennel seeds in a non-stick pan until aromatic and grind with a mortar and pestle.

Mix two teaspoons of ground seeds with yoghurt, mayonnaise, and lemon juice.

Set up three bowls for dredging: flour with seasoning, beaten eggs, and breadcrumbs with the remaining spices and sesame seeds.

Covers the aubergine chips in flour, dip in egg, and coat thoroughly with the breadcrumb mixture.

Heat oil to 190°C and fry aubergine batches for 2 minutes until golden-brown.

Drain on kitchen paper, season with salt, and serve with the fennel yoghurt.