Aubergines are a fantastic vegetable once you get the hang of them. The trick is to use salt and/or acid (lemon juice) to stop them from becoming rubbery. This recipe includes a nice trick to getting some of the liquid out of the aubergines without dis-colouring the flesh. The result is a crispy side dish that is great with salmon, or pork chops and it’s gluten-free to boot.
Serves 2 Adults & 2 Kids
1 large aubergine
30g gram flour
1 tsp garlic powder
2 tsps smoked paprika
3 tbsps sour cream
400ml veg oil
- Make vertical cuts, 1cm wide, along the aubergine towards the top. Don’t cut through the top it will hold all the sections together. Sprinkle salt over each side of every section then press it all back together and place in a bowl for 20 minutes. The salt will draw liquid out of the aubergine.
- Sift the flour into a bowl then whisk in the garlic powder and paprika. Grate some lemon zest over the sour cream and sprinkle over a little paprika.
- Squeeze the aubergine to get all the excess liquid out then cut the top off and chop the sections into chips. Use some kitchen roll to dry the chips then tip them into the flour mixture and toss to coat.
- Pour the oil into a large, heavy duty pan on a medium high heat (too hot and the oil can burn). After a few minutes put one chip into the oil and if it bubbles straight away the oil is ready. Fry the aubergines for 60-90 seconds in small batches so that they get crisp and not soggy (it takes me 3 batches). Use a metal slotted spoon to turn the chips in the oil then remove them to drain on kitchen roll. Serve immediately with the dip.