Today we are making the most delicious and crispy aubergines that are served with a creamy roasted pepper dip and topped with carob syrup and spring onions!
Ingredients
- 4 aubergines (eggplants)
- Oil for frying
- 100 g flour
Coating
- 200 g breadcrumbs
- 50 g sesame seeds
- 1/2 tsp each smoked paprika, garlic granules and dried parsley
Batter
- 150 g flour
- 1 tsp baking powder
- Salt & pepper
- 1/2 tsp each dried oregano, paprika, garlic granules, dried parsley and chili flakes
- 250 g water
Serve with:
- Roasted red pepper dip
- 2 tbsp carob syrup
- 1 spring onion (chopped)
Instructions
- Poke the aubergines with a fork and place them in a baking tray.
- Bake in a preheated oven at 180°C for 30 minutes.
- Spread the 100g of flour on a place with a pinch of salt.
- In a large bowl, add all the ingredients for the coating and whisk to combine.
- In a separate large bowl, add all the ingredients for the batter and whisk well, then place in the fridge to rest for a bit.
- Once the aubergines are baked, place them in a bowl and cover with clean film. Let them rest for 10-15 minutes.
- While waiting you can prep the roasted red pepper dip.
- Use a knife to carefully remove the skin of the aubergines and use a fork to press them slightly down to create a bigger surface.
- Then start the coating, first in the flour, then in the batter and finally in the breadcrumb mixture.
- Place each aubergine on a plate and once you have finish coating all of the you can start frying.
- Heat the vegetable oil in a shallow pan or pot and once the oil is hot, add few pieces carefully. Fry them for 3-4 minutes on each side or until golden brown.
- Fry them in batches, as you don't want to overcrowd the pan (I dried 2 at a time).
- Once they are cooked, place them on a plate lined with kitchen paper to absorb any excess oil and sprinkle some salt.
- Serve with the red pepper dip, drizzle some carob syrup and sprinkle some spring onions.