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Crispy fried aubergine, chilli sauce and garlic yoghurt
Fruit and vegetables
2 large or 4 small
aubergines
, pricked all over with a knife
3 banana
shallots
, roughly chopped
6
garlic
cloves, roughly chopped
200g/7oz ripe
tomatoes
, roughly chopped and blended until smooth
½
garlic
clove, grated
2 Little Gem
lettuces
, leaves separated
big handful picked herbs, such as
coriander
, parsley, mint, chives, and basil
Tins, packets and jars
100g/3½oz
plain flour
, for dusting
2 tbsp lilliput
capers
, rinsed and dried
100g/3½oz tomato
ketchup
3 tbsp
pickle
brine, from a
pickle
jar
Cooking ingredients
250g/9oz panko
breadcrumbs
100ml/3½fl oz extra virgin
olive oil
375g/13oz Turkish hot pepper paste (aci biber salcasi)
sea salt
flakes
1 tbsp extra virgin
olive oil
6 Medjool
dates
, cut in half, stones removed, then each half cut into thirds
extra virgin
olive oil
, for drizzling and dressing
red wine
vinegar
(or white wine, cider or muscatel
vinegar
), for dressing
Dairy, eggs and chilled
2 free-range
eggs
, whisked
100g/3½oz
clarified butter
or ghee, for frying
130g /4½oz thick
yoghurt
200g/7oz
feta
Other
fine salt
2 lavash breads
Back to recipe
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