Spiced eggplant fritters

Name: Spiced eggplant fritters
Prep time: 40 min
Cook time: 15 min
Total time: 55 min
Yield: 4
Ingredients: 2 eggplants, cut into 1cm-thick rounds; 1/2 cup (75g) plain flour, seasoned; 1 tsp ground sumac; 2 eggs; 2 cups (100g) panko breadcrumbs; Olive oil, to shallow-fry; 1 cup (280g) thick Greek-style yoghurt; Juice of 1 lemon; 1 garlic clove, crushed; 4 heirloom tomatoes, sliced; Seeds of 1 pomegranate; 2 spring onions, thinly sliced; 1 cup red vein sorrel, to serve

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by Phoebe Wood

Feb 13, 2017

Eating your vegetables has never looked and tasted so good.

2 eggplants, cut into 1cm-thick rounds
1/2 cup (75g) plain flour, seasoned
1 tsp ground sumac
2 eggs
2 cups (100g) panko breadcrumbs
Olive oil, to shallow-fry
1 cup (280g) thick Greek-style yoghurt
Juice of 1 lemon
1 garlic clove, crushed
4 heirloom tomatoes, sliced
Seeds of 1 pomegranate
2 spring onions, thinly sliced
1 cup red vein sorrel, to serve

Method

1.

Place eggplant in a colander set over a bowl and sprinkle with 2 tsp sea salt flakes. Set aside for 30 minutes to extract any bitterness. Rinse under cold running water and pat dry with paper towel
2.

Combine flour and sumac in a bowl. Place eggs in a second bowl and lightly whisk. Place panko in a third bowl. Dip eggplant in flour, then in egg, allowing any excess to drip off, then coat in panko. Heat 5mm oil in a large non-stick frypan over medium heat. In batches, cook eggplant for 5-6 minutes on each side until golden and tender. Keep warm. Repeat with remaining eggplant.
3.

Combine yoghurt, lemon juice and garlic in a bowl. Season. Spread over a serving plate and top with fritters, tomato, pomegranate seeds, spring onion and sorrel. Serve immediately.