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Aubergine Fritter

Aubergine is widely cultivated and consumed in Andalusia particularly and this dish is reminiscent of the Moorish culture which underlies so much of modern Andalusia. Here I have suggested topping with a soft goats cheese, honey and almonds, but it would be equally delicious with Greek yogurt and mint, or salmorejo (the thick version of gazpacho). As either a starter or side dish. It is very simple and economic and vegetarian!

Ingredients (for two as a side dish or starter)

1 large aubergine cut into 1 cm slices.
1 egg beaten
Breadcrumbs or chick-pea flour
One slice of soft goats cheese per slice of aubergine
Runny honey
Walnuts

Method

Dip the aubergine slices in the egg and then in the breadcrumbs or chickpea flour (both work equally well) ensuring to cover well.
Heat some sunflower or light olive oil in a pan – sufficient for shallow frying. It is hot enough when a small piece of bread sinks and immediately rises to the surface. It should not be smoking.
Fry the aubergine slices on both sides until golden brown, remove from the pan and place on kitchen paper towel to soak up any excess oil.
Place the slices of aubergine onto a baking tray with a slice of cheese topped with an almond on each and grill for a 3-4 minutes under a preheated grill.
Drizzle with honey and serve immediately with a few green leaves on the side.

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Aubergine Fritter

Ingredients (for two as a side dish or starter)

Method

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