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Ingredients

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Aubergine Fries:

Yogurt Dip:

  • Plain yogurt 200.0 g
  • Labneh 50.0 ml
  • Sesame Tahini 50.0 g
  • Chilli, red, seeded 5.0 g
  • Coriander, fresh 10.0 g
  • Fresh mint leaves 15.0 g
  • Pomegranate seeds, fresh 50.0 g

Plating:

  • Honey 50.0 g
  • Coriander, fresh 20.0 g
  • Fresh mint leaves 20.0 g

Preparation

  1. Aubergine Fries:

    • Wash eggplant and cut into thick slices lengthwise, 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 Vegetable Stock Bouillon Powder.
    • Heat oil to 180°C.
    • Take the aubergines directly from the water, dip in flour mixture, coat well and shake 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 the machine into a bowl and mix in the pomegranate seeds. Store in the 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.
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