Crispy fried aubergine, chilli sauce and garlic yoghurt

Preparation time
less than 30 mins

Cooking time

Serves 4


By Selin Kiazim
From Saturday Kitchen


For the fried aubergines

  • 2 large or 4 small aubergines, pricked all over with a knife
  • 100g/3½oz plain flour, for dusting
  • 2 free-range eggs, whisked
  • 250g/9oz panko breadcrumbs
  • 100g/3½oz clarified butter or ghee, for frying
  • 2 tbsp lilliput capers, rinsed and dried
  • fine salt

For the chilli sauce

  • 3 banana shallots, roughly chopped
  • 6 garlic cloves, roughly chopped
  • 100ml/3½fl oz extra virgin olive oil
  • 375g/13oz Turkish hot pepper paste (aci biber salcasi)
  • 200g/7oz ripe tomatoes, roughly chopped and blended until smooth
  • 100g/3½oz tomato ketchup
  • 3 tbsp pickle brine, from a pickle jar
  • sea salt flakes

For the garlic yoghurt

  • 130g /4½oz thick yoghurt
  • ½ garlic clove, grated
  • 1 tbsp extra virgin olive oil

For the Little Gem, dates and crispy lavash

  • 2 lavash breads
  • 6 Medjool dates, cut in half, stones removed, then each half cut into thirds
  • extra virgin olive oil, for drizzling and dressing
  • 200g/7oz feta
  • 2 Little Gem lettuces, leaves separated
  • big handful picked herbs, such as coriander, parsley, mint, chives, and basil
  • red wine vinegar (or white wine, cider or muscatel vinegar), for dressing
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