Our new favourite fries are made from eggplant and served with spicy chickpeas and a dollop of Greek yoghurt.

• tbsp extra virgin olive oil, plus extra, to drizzle

• 1 brown onion, finely chopped

• 3cm piece fresh ginger, peeled, finely grated

• 2 long fresh green chillies, halved, deseeded, finely chopped

• 2 garlic cloves, crushed

• 1 tsp ground cumin

• 1/2 tsp ground allspice

• 1/2 tsp ground cinnamon

• Mutti Polpa Finely Chopped Tomatoes 400g

• 400g can chickpeas, drained, rinsed

• 125ml (1/2 cup) water

• 75g (1/2 cup) plain flour

• 2 eggs

• 100g (2 cups) panko breadcrumbs

• 8 Lebanese eggplants, halved lengthways

• Grapeseed oil, to shallow-fry

• Greek yoghurt, to serve

• Baby spinach leaves, to serve

Cooking Method

Preheat the oven to 200C/180C fan force. Heat the oil in a frying pan over medium heat. Cook the onion, stirring, for 5 minutes or until soft. Add the ginger, chilli and garlic. Cook, stirring, for 2 minutes or until soft. Stir in the cumin, allspice and cinnamon. Add the tomato, chickpeas and water. Bring to a gentle simmer. Simmer, stirring, for 5 minutes or until thickened slightly.

Meanwhile, place the flour on a plate. Season. Lightly whisk the eggs in a shallow bowl. Place the breadcrumbs on a separate plate. Dip 1 eggplant half in the flour. Shake off excess. Dip in egg, then breadcrumbs, pressing firmly to coat. Repeat with the remaining eggplant, flour, egg and breadcrumbs.

Pour enough grapeseed oil into a frying pan to come 1cm up the side. Heat over medium-high heat. Cook the eggplant halves, in batches, for 1-2 minutes on each side or until golden. Drain on a plate lined with a paper towel.

Place the eggplant, flat-side up, on a baking tray and bake for 10 minutes or until just tender. Transfer to a serving plate. Top with the tomato mixture. Dollop over the yoghurt. Scatter with the spinach leaves and drizzle with extra oil. Season with pepper.

Source: www.taste.com.au

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