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Aubergine chips with fennel yoghurt
Fruit and vegetables
1 tsp
coriander
seed
1 tsp
fennel
seed
1 tsp
lemon juice
2
aubergines
, sliced into 10cm/4in long chips, approximately ½cm/¼in wide
Tins, packets and jars
125g/4½oz
mayonnaise
100g/3½oz
plain flour
Cooking ingredients
large pinch of
sea salt
black pepper
2 tsp
coriander seeds
2 tsp
fennel seeds
1 tsp fine
salt
½ tsp
black pepper
2 tsp
sesame seeds
oil
, for deep frying
Dairy, eggs and chilled
200g/7oz plain Greek style
yoghurt
3-4 medium free-range
eggs
Other
150g/5½oz
panko breadcrumbs
Back to recipe
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