Eggplant Chips and Fennel Yoghurt
Eggplant Chips and Fennel Yoghurt

Ingredients

Method

  • 2 tsp coriander seeds
  • 2 tsp fennel seeds
  • 100g flour
  • 1 tsp salt
  • 1⁄2 tsp pepper
  • 4 medium eggs
  • 150g panko breadcrumbs
  • 2 tsp sesame seeds
  • 2 eggplants, sliced into
  • 10cm long chips
  • Oil for deep frying
  • 1 tsp coriander seeds
  • 1 tsp fennel seeds
  • 200g Greek yoghurt
  • 125g mayo
  • 1 tsp lemon juice
  • Sea salt and black pepper
  • Kick things off by toasting both lots of the fennel and coriander seeds in a non-stick pan for a few minutes, then removing and grinding in a mortar. Add 2 tsp of the seeds to the yoghurt, and combine with the remaining yoghurt ingredients. Set aside.
  • Make the chips by mixing the flour, salt, and pepper into a bowl, and beating the eggs in a second bowl. In a third, add the breadcrumbs and mix with the remaining ground seeds and sesame seeds. Dip the eggplant chips into the flour, then the egg, then the breadcrumb mix, then deep fry in hot oil for 3 minutes or until golden. Drain on kitchen paper, season well, and serve with your yoghurt dip.
20 mins
6 serving
This recipe pairs perfectly with the Sublime Sauvignon Blanc 2018 from Marlborough, New Zealand.

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