Golden Aubergine with Green Pea Sauce

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Ingredients

  • For the golden aubergine:

  • 55g chickpea flour
  • 1 tsp coriander powder
  • 1 tsp cardamom powder
  • 1 tsp Spanish paprika
  • Pinch chilli pepper flakes (optional)
  • Salt and freshly ground pepper
  • 125g natural yoghurt
  • 30ml water
  • 2 tbsp grapeseed oil
  • 1 aubergine, sliced into 1/2cm slices
  • Juice of 1/2 a lemon
  • Green pea sauce, recipe follows

  • For the green pea sauce:

  • 300g cooked peas
  • 125g natural yoghurt
  • 120ml water
  • 1 tsp coriander powder
  • 1 tsp ground cumin powder
  • Pinch of salt and freshly ground pepper

Use imperial measurements

Method

How to make Golden Aubergine with Green Pea Sauce

For the golden aubergine:

In a large bowl combine the chickpea flour, spices, salt, pepper, yoghurt and water and mix well. It should have a pancake batter consistency. If it seems too thick, add a little extra water to thin it out.

Begin to heat the oil over medium-high heat and dip the aubergine slices in the batter and then place into the hot oil. Fry on the first side, turning the heat down to medium and cook until golden brown, about three to five minutes.

Carefully flip the slices and fry on the other side until aubergine is tender and golden on both sides, about 6 mins total. Drain on rack and then place on a serving plate and squeeze fresh lemon juice over them. Serve with green pea sauce.

For the green pea sauce:

Put all the ingredients in a blender and puree until smooth. It should be a thick saucy consistency.

Serve with the aubergine.

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