These Extra Crispy Eggplants Are a Perfect Date Night Dish

• servings: 2

Ingredients

4 aubergines (eggplants)

Oil for frying

100 g flour

Coating

200 g breadcrumbs

50 g sesame seeds

1/2 tsp each smoked paprika, garlic granules and dried parsley

Batter

150 g flour

1 tsp baking powder

Salt & pepper

1/2 tsp each dried oregano, paprika, garlic granules, dried parsley and chili flakes

250 g water

Serve with:

Roasted red pepper dip

2 tbsp carob syrup

1 spring onion (chopped)

Directions

Poke the aubergines with a fork and place them in a baking tray.

Bake in a preheated oven at 180°C for 30 minutes.

Spread the 100g of flour on a place with a pinch of salt.

In a large bowl, add all the ingredients for the coating and whisk to combine.

In a separate large bowl, add all the ingredients for the batter and whisk well, then place in the fridge to rest for a bit.

Once the aubergines are baked, place them in a bowl and cover with clean film. Let them rest for 10-15 minutes.

While waiting you can prep the roasted red pepper dip.

Use a knife to carefully remove the skin of the aubergines and use a fork to press them slightly down to create a bigger surface.

Then start the coating, first in the flour, then in the batter and finally in the breadcrumb mixture.

Place each aubergine on a plate and once you have finish coating all of the you can start frying.

Heat the vegetable oil in a shallow pan or pot and once the oil is hot, add few pieces carefully. Fry them for 3-4 minutes on each side or until golden brown.

Fry them in batches, as you don't want to overcrowd the pan (I dried 2 at a time).

Once they are cooked, place them on a plate lined with kitchen paper to absorb any excess oil and sprinkle some salt.

Serve with the red pepper dip, drizzle some carob syrup and sprinkle some spring onions.