Ingredients
For the aubergine fritters
125g/4½oz gram (chickpea) flour
2 tbsp plain yoghurt
1 tbsp clarified butter
1 garlic clove, finely chopped
1cm/½in piece fresh root ginger, peeled and grated
200ml/7fl oz sparkling water
3 ice cubes
handful fresh coriander leaves, chopped
salt and freshly ground black pepper
vegetable oil, for frying
1 aubergine, cut into 2cm/¾in thick rounds
For the mint yoghurt
150g/5½fl oz Greek-style yoghurt
3 tbsp chopped fresh mint
½ lime, zest and juice
salt and freshly ground black pepper
For the tomato chutney
2 tomatoes, seeds removed, flesh chopped
3 tbsp chopped fresh mint
½ onion, finely chopped
1 green chilli, seeds removed, flesh finely chopped
2 garlic cloves, finely chopped
1 tsp paprika
1 tsp chilli flakes
2 tsp red wine vinegar
½ lime, zest only
salt and freshly ground black pepper
Method
1. For the aubergine fritters, in a bowl mix together the gram flour, yoghurt, clarified butter, chopped garlic, grated ginger, sparkling water, ice cubes and coriander until the batter is well combined and is the consistency of double cream. Season, to taste, with salt and freshly ground black pepper.
2. Meanwhile, heat the oil in a deep heavy-based frying pan until a breadcrumb sizzles and turns brown when dropped into it. (CAUTION: hot oil can be dangerous. Do not leave unattended.)
3. When the oil is hot, dip the aubergine rounds into the batter to coat, then carefully lower them into the oil in batches. Fry for 3-4 minutes, or until crisp and golden-brown, then remove from the pan with a slotted spoon and set aside to drain on kitchen paper. Repeat the process with the remaining aubergine rounds.
4. For the mint yoghurt, mix together the mint yoghurt ingredients in a bowl until well combined, then season, to taste, with salt and freshly ground black pepper.
5. For the tomato chutney, in a separate bowl mix the tomato chutney ingredients together in a bowl until well combined. Season, to taste, with salt and freshly ground black pepper.
6. To serve, divide the aubergine fritters between two serving plates. Spoon the mint yoghurt and the tomato chutney in separate dipping bowls alongside.
