Eggplant wedges with garlic yoghurt

These tasty eggplant wedges are the perfect accompaniment for any dish! Covered in flavoursome Greek oregano and lemon, then dipped in garlic Greek yoghurt, it's a delicious side everyone will love.

  • 40 mins preparation plus standing time
  • Serves 4
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  • 1 large eggplant, cut into thick lengths
  • 1 tbsp coarse cooking salt
  • vegetable oil, for deep-frying
  • 1 tsp Greek oregano
Oregano and lemon batter
  • 1/2 cup plain flour
  • 2/3 cup beer
  • 1 tbsp Greek oregano
  • 1 tsp finely grated lemon zest
Garlic yoghurt
  • 1 cup Greek yoghurt
  • 1 clove garlic, crushed
  • 1 tbsp finely chopped fresh dill


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


Greek oregano, or rigani, is a stronger version of Italian oregano. Use regular oregano if unavailable.

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