Recipe

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

  • 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.

Notes

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

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