400 g eggplant, about 2 medium
8 tbsp plain flour
4 tbsp sumac
4 tbsp za'atar
2 tbsp garlic salt
2 litres oil for deep-frying, (sunflower, vegetable or canola oil)
2 tbsp honey
Pomegranate and mint yoghurt
200 ml Greek yoghurt
½ green chilli, seeded, roughly chopped
2 tbsp coriander, roughly chopped
2 tbsp mint, roughly chopped
3 tbsp pomegranate seeds, for garnish
- To make the yoghurt, whizz together the yoghurt, chilli, coriander, mint and 2 tbsp water in a food processor. Pour into a bowl and add the pomegranate seeds. Set aside for serving.
- Cut the tops off of the aeggplants and cut into thick slices lengthways (about 2cm), then cut into batons. Put in a large bowl of cold water and soak for 1 hour. In a shallow bowl or dish, mix together the flour, sumac, za’atar and garlic salt.
- Heat the oil in a wok or heavy pan no more than ⅓ full. The oil will be hot enough if a small piece of eggplant sizzles immediately when dropped in. Take the pieces directly from the water and dust in the flour mixture, coating well and shaking off the excess. Fry 4-6 pieces at a time until golden brown. Drain on kitchen paper and continue until all of the pieces are fried. Arrange on a platter, drizzle with honey and serve with a bowl of the sauce for dipping.