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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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Ingredients
- 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
Method
- 1Place eggplant in a colander over a bowl, sprinkle with salt; stand for 1 hour.
- 2Meanwhile, 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.
- 3To make the garlic yoghurt, combine the ingredients in a small bowl; season to taste.
- 4Heat 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.
- 5Sprinkle eggplant with oregano and a little salt; serve with garlic yoghurt.
Notes
Greek oregano, or rigani, is a stronger version of Italian oregano. Use regular oregano if unavailable.
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