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Golden Aubergine with Green Pea Sauce

Try these deep-fried aubergines served with piquant pea sauce.

  • Preparation Time5 mins
  • Cooking Time7 mins
  • Serves4
  • DifficultyEasy

For the golden aubergine

55g chickpea flour
1 tsp coriander powder
1 tsp cardamom powder
1 tsp Spanish paprika
Pinch chilli pepper flakes (optional)
Salt and freshly ground pepper
125g natural yoghurt
30ml water
2 tbsp grapeseed oil
1 aubergine, sliced into 1/2cm slices
Juice of 1/2 a lemon

For the golden aubergine:

In a large bowl combine the chickpea flour, spices, salt, pepper, yoghurt and water and mix well. It should have a pancake batter consistency. If it seems too thick, add a little extra water to thin it out.

Begin to heat the oil over medium-high heat and dip the aubergine slices in the batter and then place into the hot oil. Fry on the first side, turning the heat down to medium and cook until golden brown, about three to five minutes.

Carefully flip the slices and fry on the other side until aubergine is tender and golden on both sides, about 6 mins total. Drain on rack and then place on a serving plate and squeeze fresh lemon juice over them. Serve with green pea sauce.

For the green pea sauce:

Put all the ingredients in a blender and puree until smooth. It should be a thick saucy consistency.

Serve with the aubergine.

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