We’re stepping over to Egypt for this next recipe. The aubergine is spiced using Egyptian spices to give it an interesting and somewhat exotic flavour. It’s veggie friendly and very, very tasty.
Ingredients
For the aubergine
- ½ small aubergine, cut into three 2cm thick rounds
- 1 tbsp salt
- 1 tbsp ground cumin
- 75g flour
- 4 tbsp olive oil
- 1 garlic clove, finely chopped
- salt and freshly ground black pepper
For the tzatziki
- ½ small cucumber, cut in half lengthways, seeds scooped out with a spoon, flesh finely chopped
- 2 tbsp chopped fresh dill
- handful chopped fresh mint
- 200ml Greek yoghurt
- salt and freshly ground black pepper
- 2 tsp white wine vinegar, to serve
Instructions
- For the spiced aubergine, sprinkle the aubergine slices with the salt and set aside for 5-10 minutes, then wipe with a paper towel.
- Mix the ground cumin with the flour until combined, then sprinkle the mixture onto a plate and dip the aubergine in it to cover fully.
- Heat two tablespoons of oil in a frying pan over a medium heat. Add the garlic and fry for 1-2 minutes until pale golden-brown.
- Add the coated aubergine slices and fry for 2-3 minutes on each side, or until golden-brown. Remove the aubergine slices from the pan and set aside to drain on kitchen paper to remove any excess oil. Reserve the oil and garlic in the pan.
- For the tzatziki, add the chopped cucumber, dill and mint to the Greek yoghurt and mix well to combine. Season, to taste, with salt and freshly ground black pepper and stir again to combine.
- To serve, place the fried aubergine slices into the centre of a serving plate and drizzle over the reserved garlic and oil. Sprinkle the aubergine slices with the white wine vinegar. Spoon the tzatziki alongside.
Cooking time (duration): 30
Number of servings (yield): 1
Meal type: dinner
Culinary tradition: African
My rating:
