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Crispy spiced eggplant
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Prep Time:
30 minutes
Cook Time:
30 minutes
Total Time:
60 minutes
Try our irresistible eggplant fries with spicy chickpeas and creamy Greek yogurt topping.
Ingredients:
  • 18.20 gm extra virgin olive oil, plus extra, to drizzle
  • 1 brown onion, finely chopped
  • 3cm piece fresh ginger, peeled, finely grated
  • 2 long fresh green chillies, halved, deseeded, finely chopped
  • 2 garlic cloves, crushed
  • 2.50 gm ground cumin
  • 1/2 tsp ground allspice
  • 1.25 gm ground cinnamon
  • Mutti Polpa Finely Chopped Tomatoes 400g
  • 400g can chickpeas, drained, rinsed
  • 125ml (1/2 cup) water
  • 75g (1/2 cup) plain flour
  • 2 eggs
  • 100g (2 cups) panko breadcrumbs
  • 8 Lebanese eggplants, halved lengthways
  • Grapeseed oil, to shallow-fry
  • Greek yoghurt, to serve
  • Baby spinach leaves, to serve
Instructions:
  • Preheat the oven to 200C/180C fan forced. Heat oil in a frying pan over medium heat and sauté the onion until soft. Mix in ginger, chilli, and garlic, and cook until fragrant. Stir in cumin, allspice, and cinnamon, then add tomato, chickpeas, and water. Simmer gently for 5 minutes until slightly thickened.
  • Prepare a breading station by spreading out flour on a plate and seasoning it. Lightly beat eggs in a shallow bowl and place breadcrumbs on a separate plate. Coat each eggplant half in flour, then egg, and breadcrumbs, pressing gently to ensure a crispy coating. Repeat until all eggplant halves are coated.
  • Heat a generous amount of grapeseed oil in a frying pan until it reaches 1cm up the side. Fry eggplant halves in batches for 1-2 minutes per side until golden brown. Transfer to a plate lined with paper towels to drain excess oil.
  • - Place the eggplant, flat-side up, on a baking tray and bake until just tender, about 10 minutes. - Transfer the eggplant to a serving plate and top with the tomato mixture. - Dollop the yoghurt over the eggplant. - Scatter the spinach leaves over the top and drizzle with extra oil. - Season with pepper to taste.

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