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.Crumbed aubergine chips with smoked paprika yoghurt
Ingredients
Aubergine chips
Smoked paprika yoghurt
Instructions
Notes
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