Recipe by Claire Ferrandi and Dashania Murugas
Styling by Claire Ferrandi
Photograph by Dylan Swart\
Crispy fried aubergines with anchovy mayo
- 225g mayonnaise
- 3 anchovy fillets, finely chopped
- 2 garlic cloves, peeled and minced
- juice of 1 lemon
- ½ tsp sumac
- salt and freshly ground black pepper, to taste
- 150g cake flour
- 2 eggs, lightly beaten
- 170g panko breadcrumbs
- 2 medium aubergines, cut into wedges
- canola oil, to shallow-fry
- salt, to taste
For the anchovy mayo, combine all of the mayo ingredients in a bowl. Set aside until needed.
For the aubergines, place the cake flour, lightly beaten eggs and breadcrumbs in 3 separate bowls. Working with one at a time, first dip an aubergine wedge into the flour, then into the eggs and lastly into the breadcrumbs. Place on a plate and repeat with the remaining wedges.
Heat a 2cm layer of canola oil in a large, deep frying pan over medium heat. Once the oil is hot, add the crumbed aubergine wedges, in batches if necessary, and shallow-fry until golden brown, about 3 minutes per side. Remove from pan and place on paper towel to absorb excess oil. Season with the salt, to taste.
Serve the wedges warm, with the anchovy mayo alongside for dipping.