BeebRecipes.co.uk
Archive of BBC Food Recipes

Fried aubergine with fennel yoghurt

Prep time less than 30 mins
Cook time less than 30 mins
Serves 6-8
Dietary Vegetarian
From Something for the Weekend
Crunchy and moreish, these aubergine cakes make a fine vegetarian starter. Or cut them into chip shapes for an informal snack.

Method


  1. Preheat the oven to 180C/350F/Gas 4.

  2. For the fennel yoghurt, heat the oil in an ovenproof casserole over a medium heat. Add the garlic and fennel and fry for 4-5 minutes, or until golden-brown and slightly softened.

  3. Add the lemon juice to the mixture, stir well, then cover and transfer to the oven. Roast for 15-20 minutes, or until the fennel is tender. Set aside to cool.

  4. For the aubergine chips, mix together the breadcrumbs, percorino, chilli flakes, salt and pepper in a shallow bowl.

  5. Place the plain flour onto a shallow plate and beat the eggs in a shallow bowl.

  6. Roll the aubergine sticks in the flour, then dip into the egg and finally coat in the breadcrumb mixture.

  7. Heat the oil in a deep-fat fryer to 150C/300F. Alternatively, heat the oil in a deep heavy-based frying pan until a breadcrumb sizzles and turns golden-brown when dropped into it. (CAUTION: hot oil can be dangerous. Do not leave unattended.)

  8. Transfer the coated aubergine sticks to the hot oil to deep-fry for about six minutes, or until golden-brown.

  9. Remove from the oil with a slotted spoon and drain on kitchen paper.

  10. Combine the roasted fennel, roasted garlic and any roasting juices with the fennel seeds in a blender. You may need to add some more olive oil or lemon juice, to taste. Blend until the mixture is a smooth purée.

  11. Pass the puréed fennel through a sieve and stir into the Greek yoghurt.

  12. Serve the fennel yoghurt in a bowl and with the fried aubergine sticks and watercress on the side.

Ingredients

For the fennel yoghurt

  • 2 heads fennel, quartered
  • 1 tbsp olive oil, plus extra for blending
  • 2 cloves garlic, peeled
  • 1 lemon, juice only
  • 1 tbsp fennel seeds, toasted
  • 300g/10½oz thick Greek yoghurt

For the aubergines

  • 250g/9oz breadcrumbs
  • 50g/2oz pecorino, grated
  • 1 tsp chilli flakes
  • salt and freshly ground black pepper
  • 4 aubergines, cut into 2cm/1in rounds
  • 3 free-range eggs, beaten
  • 100g/3½oz plain flour
  • vegetable oil, for deep frying
  • watercress, to serve

Shopping List

Fried aubergine with fennel yoghurt

Fruit and vegetables

Tins, packets and jars

Cooking ingredients

Dairy, eggs and chilled


This link may stop to work if/when the BBC removes the recipes
This site is under development - You can use it, but some things are not completed and may not be quite right!