• Crumbed aubergine chips with smoked paprika yoghurt

    Serves: 4
    Cooking Time: 40 mins


    • Aubergine chips

    • 3 large aubergines, cut into 1cm-thick rounds
    • 140g (½ cup) fine salt
    • 120g (1 cup) cake flour, seasoned with salt and pepper
    • 3 large eggs, lightly beaten
    • 120g (2 cups) fresh breadcrumbs
    • 125ml (½ cup) Parmesan, freshly grated
    • sunflower oil, for deep-frying
    • Smoked paprika yoghurt

    • 125ml (½ cup) sun-dried tomatoes in oil, finely chopped
    • 5ml (1 tsp) smoked paprika
    • 5ml (1 tsp) fresh flat-leaf parsley, roughly chopped
    • 500ml (2 cups) Greek yoghurt
    • salt and freshly ground black pepper, to taste



    Lay the aubergine rounds on a tray and sprinkle generously with the salt, to draw out the bitterness. Leave for about 20 minutes then rinse well to remove all the salt. Pat dry thoroughly.


    Place the flour and eggs in separate bowls. Combine the breadcrumbs and Parmesan and place in a third bowl. Dip the aubergines first into the seasoned flour, then into the egg mixture and lastly into the breadcrumb mixture until well coated.


    Heat about 2cm of oil in a large frying pan over medium heat. Fry the crumbed aubergines in batches until golden and crisp. Drain on paper towel.


    For the yoghurt, place the tomatoes in a bowl and add the paprika and parsley. Gently stir in the yoghurt and season to taste.


    Serve the aubergine chips with the yoghurt on the side.


    To drink: Santa Alicia Reserva Chardonnay 2007 (Chile), bursting with rounded, ripened fruit. The buttery finish bolsters the fatty crumbs and smoky yoghurt.