Recipe

Eggplant fritter fries with garlic yoghurt

Eggplant...fries?! This recipe sees this meaty vegetable transformed into thick fries, coated in beer batter then fried to perfection. Serve with garlic yoghurt for a delicious vegetarian snack

  • 30 mins cooking
  • Serves 4
  • Print
    Print

Ingredients

Eggplant fritters with garlic yoghurt
  • 1 (500g) eggplant, cut into thick lengths
  • 1 tablespoon coarse cooking salt
  • vegetable oil, for deep-frying
  • 1 tablespoon rigani (Greek oregano), plus extra, for sprinkling. Use thyme if not available
  • 1/2 cup (75g) plain flour
  • 2/3 cup (160ml) beer
  • 1 teaspoon finely grated lemon rind
  • sea salt, for sprinkling
Garlic yoghurt
  • 1 cup (280g) Greek-style yoghurt
  • 1 clove garlic, crushed
  • 1 tablespoon finely chopped fresh dill

Method

Eggplant fritters with garlic yoghurt
  • 1
    Place eggplant in a colander over a bowl, sprinkle with salt. Stand 1 hour.
  • 2
    To make batter, sift flour into large bowl, gradually whisk in beer until batter is smooth. Add rigani and rind; season. Stand 1 hour.
  • 3
    To make garlic yoghurt, combine ingredients in small bowl. Season to taste.
  • 4
    Heat oil in large saucepan or wok. Rinse eggplant under cold water, pat dry with absorbent paper. Dip eggplant into batter, shake away excess. In batches, deep-fry eggplant, turning occasionally, about 5 minutes or until browned. Drain on absorbent paper.
  • 5
    Sprinkle eggplant with rigani and a little salt; serve with garlic yoghurt.