Aubergine fritters with sautéed spinach, yoghurt and paprika Recipe

Aubergine fritters with sautéed spinach, yoghurt and paprika Recipe

  • 1 tbsp vegetable oil
  • ½ onion, finely chopped
  • 3 garlic cloves, crushed
  • ½ tsp ground turmeric
  • 1 tbsp tomato purée
  • 200ml/7fl oz vegetable stock
  • 100ml/3½fl oz white wine
  • 1 tsp caster sugar
  • 1 small aubergine, cut into 2cm/1in cubes
  • ½ pint vegetable oil, for deep frying
  • 2 tbsp chopped fresh coriander
  • 1 tbsp olive oil
  • 225g/8oz spinach
  • freshly grated nutmeg, to taste
  • 1 tbsp Greek yoghurt
  • paprika, for sprinkling
  1. For the aubergine fritters, heat the oil in a pan and gently fry the onion and garlic for 2-3 minutes. Add the turmeric, tomato purée, stock, wine and sugar and bring to a gentle simmer for about five minutes.
  2. Meanwhile, heat the vegetable oil for deep frying in a large saucepan and heat until a small cube of bread turns golden-brown in 30 seconds. (CAUTION: do not leave oil unattended as hot oil can be dangerous.) Carefully add the aubergine cubes and fry for 4-5 minutes, or until golden-brown. Remove with a slotted spoon and drain on kitchen paper.
  3. Gently stir the aubergine fritters into the onion and spice mixture. Stir in the coriander.
  4. For the sautéed spinach, heat the oil in a wok and add the spinach. Cook for 1-2 minutes, until wilted. Grate over the nutmeg and stir to combine.
  5. To serve, arrange the spinach into a ring on a serving plate and pile the aubergine fritters into the centre. Top with the yoghurt and sprinkle with paprika.
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