Indy Power's roasted aubergine fritters
These flavoursome aubergine fritters can be enjoyed as breakfast, lunch or dinner
Published 08/05/2016 | 02:30
These flavoursome aubergine fritters can be enjoyed as breakfast, lunch or dinner.
Roasted Aubergine Fritters
These are so summery and perfect for lunch or dinner outside when it gets a little warmer. Aubergines have the most gorgeous texture and they taste incredible paired with loads of middle eastern spices. You can roast the aubergines ahead of time but serve the fritters hot straight from the pan. They also double as a delicious breakfast when topped with a poached egg.
For the fritters:
2 aubergines (approx 600g)
3 tbsp olive oil
Coarse salt and pepper
4 cloves of garlic
1 tsp cumin
1 tsp paprika
¼ tsp cinnamon
10g chopped coriander
1 tbsp tahini
100g ground almonds
35g pine nuts
For the lemon yoghurt:
240g Greek yoghurt
Juice 1 lemon, zest of 1
2 cloves of garlic
2 tbsp olive oil
Coarse salt and pepper
Preheat the oven to 180ºC.Cut the aubergine into cubes. Add the cubes to a large roasting tray and drizzle on 2 tablespoons of olive oil. Sprinkle with a good pinch of coarse salt and pepper and toss. Add the garlic cloves in too, skin on.
Roast at 180ºC for about 20 minutes, until soft.
Add the roasted aubergine to your food processor and squeeze the garlic from its skin before adding it in too. Add in the spices, herbs, tahini and ground almonds and pulse, just until combined - you want it chunky, not a paste.
Stir the pine nuts into the mixture. Use damp hands to shape the mixture into patties.
Pop a pan on medium-high heat and add in a tablespoon of olive oil. Cook the fritters for a few minutes on each side, until crisp and browned.
Combine all of the yoghurt ingredients and serve with the hot fritters.
Tried this recipe?
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There’s a common misconception that aubergines should be avoided because they’re part of the ‘nightshade’ family, a family of plants called Solanaceae. Many fruits and vegetables in this group are toxic to humans but some, like aubergines, are merely guilty by association. With the exception of a small number of people who are sensitive to their glycoalkaloid content and should avoid them, aubergines are delicious and a great part of a healthy diet, despite their bad rap. Tomatoes, peppers and potatoes are also nightshades so there’s no need to be wary! As well as tasting amazing, aubergines contain certain essential phytonutrients, which are great for blood circulation — they’re full of fibre, high in bioflavonoids, which help to control high blood pressure and relieve stress and they’re good for blood sugar control, too. They’re in season from now until the end of summer so make the most of them while you can!
Tahini is to sesame seeds what peanut butter is to peanuts. It’s smooth and thick and has a super strong flavour. It’s crucial to a good hummus and I love using it in other dishes for a Middle Eastern twist — and it’s great in baking too. For things like fritters and falafel it’s a great way to bind things together and pack in the flavour. You can make your own, although you need a very powerful food processor, or you can get it in any health store and lots of supermarkets.
...making spice blends.
My cupboard is full of cute little spice jars (my favourites are from Sostrene Grene in Dun Laoghaire) of different homemade blends that I use a lot like Thai yellow curry, Moroccan and Greek. Making your own means that they’re just how you like it and after you’ve made it once, it will save you loads of time. Instead of measuring out each spice every time, combine the ones you usually use together, in bigger quantities, and cut out the hassle for next time. They last for ages too, just don’t forget to label them!