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    Crumbed aubergine chips with smoked paprika yoghurt

    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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