• 8servings
  • 55minutes

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsB2, C
MineralsNatrium, Calcium, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 250g chickpea flour

  2. 1 teaspoon bicarbonate of soda

  3. 1 teaspoon ground coriander

  4. 1/2 teaspoon mustard seeds, crushed

  5. 1 teaspoon ground sweet paprika

  6. 1/2 teaspoon cardamom seeds, crushed

  7. 1/2 teaspoon ground sweet paprika

  8. 300ml water

  9. oil for frying

  10. 4 aubergines, peeled and thinly sliced

  11. For the sauce:

  12. 25g fresh coriander, chopped

  13. 25g fresh mint, chopped

  14. 1/2 teaspoon ground cumin

  15. 1/2 teaspoon curry powder

  16. 1 teaspoon grated fresh root ginger

  17. juice of 1/2 a lemon

  18. 1 natural yoghurt

  19. salt and pepper to taste

Instructions Jump to Ingredients ↑

  1. Prepare the sauce by mixing the coriander, mint, cumin, curry, ginger, lemon juice, natural yogurt, salt and pepper. Keep refrigerated.

  2. In a bowl, combine the chickpea flour, bicarbonate of soda, spices, salt and pepper. Gradually add 300ml water and whisk until you get a thick paste.

  3. Heat the oil in a frying pan over medium heat. When hot, dip the aubergine slices in the batter then place in the pan. Cook for a few seconds until brown. Remove with a slotted spoon, drain on a kitchen paper and serve hot with the sauce.


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