Fried aubergines with garlic and minted yoghurt

Fried aubergines with garlic and minted yoghurt

By
From
Leiths How to Cook
Serves
4
Photographer
Peter Cassidy

Ingredients

Quantity Ingredient
2 large aubergines
2 garlic cloves
olive oil, for frying
salt
freshly ground black pepper

For the minted yoghurt

Quantity Ingredient
handful mint sprigs
300g greek yoghurt
2 teaspoons pomegranate molasses

Method

  1. Cut the aubergines into 1 cm thick slices, either lengthways or horizontally. Place in a colander and sprinkle lightly but evenly with salt (about 1 teaspoon). Leave to degorge for about 30 minutes, then rinse quickly with cold water and pat dry with kitchen paper. Meanwhile, peel and crush the garlic.
  2. Heat 2 tablespoons olive oil in a large frying pan. You will need to fry the aubergines in 2 or 3 batches, depending on your pan. Add the first batch and fry over a medium heat for 3–4 minutes until golden brown, then repeat on the other side. Remove from the pan and repeat with the remaining slices, heating more oil for each batch.
  3. Return all the fried aubergine to the pan and add the garlic. Cook, stirring gently so the slices do not break up, for 2 minutes. Season to taste.
  4. Chop or chiffonade enough mint leaves to give you 2 tablespoons. Put the yoghurt in a bowl, drizzle over the molasses and sprinkle on the mint. Fold gently to give a marbled effect. Serve the aubergine slices with the yoghurt mixture, garnished with extra mint leaves.

Note

  • This is also delicious served with tomato and basil salsa in place of the minted yoghurt.
Tags:
Leiths School of food and wine
cookery course
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