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The Aubergine Fries:

  • Eggplant, long 1.5 kg
  • Flour 200 g
  • Sumac 20 g
  • Zaatar mix, dried 20 g
  • Garlic, powder 20 g
  • Frying oil 2 l

Yogurt Dip:

  • Yogurt 200 g
  • Labneh 50 ml
  • Chilli, red, seeded 5 g
  • Coriander, fresh 10 g
  • Mint, fresh 15 g
  • Pomegranate seeds, fresh 50 g

Plating:

  • Honey 50 g
  • Coriander, fresh 20 g
  • Mint, fresh 20 g
  1. The Aubergine Fries:

    • Wash eggplant and cut into thick slices lengthways, then cut into wedges.
    • Put in a large bowl of cold water and soak for 1 hour.
    • In a shallow bowl or dish, mix together flour, sumac, zaatar, garlic powder and Knorr Aromat Seasoning.
    • Heat fryingoil to 180°C.
    • Take a Aubergine directly from the water, dip in flour mixture, coating well and shaking off the excess.
    • Fry until golden brown.
    • Drain on kitchen paper.
  2. Yogurt Dip:

    • In a food processor blend all ingredients together except the pomegranate seeds, remove from machine into a bowl and mix in the pomegranate seeds. Store in chiller until service.
  3. Plating:

    • Arrange on a platter, drizzle with honey and yogurt dip and serve more yogurt dip on the side.
    • Garnish with fresh mint and coriander leaves.