Crumbed aubergine chips with smoked paprika yoghurt

July 13, 2010 (Last Updated: January 11, 2019)
Crumbed aubergine chips with smoked paprika yoghurt

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Crumbed aubergine chips with smoked paprika yoghurt

Serves: 4
Cooking Time: 40 mins

Ingredients

  • Aubergine chips

  • 3 large aubergines, cut into 1cm-thick rounds
  • 140g (½ cup) fine salt
  • 120g (1 cup) cake flour, seasoned with salt and pepper
  • 3 large eggs, lightly beaten
  • 120g (2 cups) fresh breadcrumbs
  • 125ml (½ cup) Parmesan, freshly grated
  • sunflower oil, for deep-frying

  • Smoked paprika yoghurt

  • 125ml (½ cup) sun-dried tomatoes in oil, finely chopped
  • 5ml (1 tsp) smoked paprika
  • 5ml (1 tsp) fresh flat-leaf parsley, roughly chopped
  • 500ml (2 cups) Greek yoghurt
  • salt and freshly ground black pepper, to taste

Instructions

1

Lay the aubergine rounds on a tray and sprinkle generously with the salt, to draw out the bitterness. Leave for about 20 minutes then rinse well to remove all the salt. Pat dry thoroughly.

2

Place the flour and eggs in separate bowls. Combine the breadcrumbs and Parmesan and place in a third bowl. Dip the aubergines first into the seasoned flour, then into the egg mixture and lastly into the breadcrumb mixture until well coated.

3

Heat about 2cm of oil in a large frying pan over medium heat. Fry the crumbed aubergines in batches until golden and crisp. Drain on paper towel.

4

For the yoghurt, place the tomatoes in a bowl and add the paprika and parsley. Gently stir in the yoghurt and season to taste.

5

Serve the aubergine chips with the yoghurt on the side.

Notes

To drink: Santa Alicia Reserva Chardonnay 2007 (Chile), bursting with rounded, ripened fruit. The buttery finish bolsters the fatty crumbs and smoky yoghurt.

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July 13, 2010 (Last Updated: January 11, 2019) By
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