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Crispy spiced eggplant

Written by on September 15, 2023

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

Crispy spiced eggplant

  • 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
  • Step 1
    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 gingerchilli and garlic. Cook, stirring, for 2 minutes or until soft. Stir in the cuminallspice and cinnamon. Add the tomatochickpeas and water. Bring to a gentle simmer. Simmer, stirring, for 5 minutes or until thickened slightly.
  • Step 2
    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.
  • Step 3
    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 paper towel.
  • Step 4
    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.
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