Shared Plates

Aubergine Chips and Tahini Lemon Yoghurt Dip

200g Eggplant

10g Fine salt

150g Unsweetened yoghurt

1 tbsp Lemon juice

1/4 tsp Sea salt

1g White pepper ground

4g Cumin powder

1g Chilli powder

Slice eggplant as thin as potato chips and lay flat on a baking tray. Sprinkle with salt and leave for ½ an hour to remove moisture and bitterness.
Whisk together tahini, yoghurt, lemon juice and dry spices.
Wash purged eggplant slices in cold water to remove salt and dry off well.
Fry eggplant slices in a 180’C deep fryer until golden and crispy.
When the eggplant becomes crispy but not to dark looking, place into a 100’C oven to crisp up and dry out without extra colour.
Be careful not to salt the eggplant chips as there will be a salt remaining from the initial step.

Prep time: 30 Minutes Cook time: 15 Minutes Serves: 4 Adults

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