Ingredients

Ingredients For the aubergine fritters

• 125g/4½oz gram (chickpea) flour

• 2 tbsp plain yoghurt

• 1 tbsp clarified butter

• 1 garlic clove, finely chopped

• 1cm/½in piece fresh root ginger, peeled and grated

• 200ml/7fl oz sparkling water

• 3 ice cubes

• handful fresh coriander leaves, chopped

• salt and freshly ground black pepper

• vegetable oil, for frying

• 1 aubergine, cut into 2cm/¾in thick rounds

For the mint yoghurt

• 150g/5½fl oz Greek-style yoghurt

• 3 tbsp chopped fresh mint

• ½ lime, zest and juice

• salt and freshly ground black pepper

For the tomato chutney

• 2 tomatoes, seeds removed, flesh chopped

• 3 tbsp chopped fresh mint

• ½ onion, finely chopped

• 1 green chilli, seeds removed, flesh finely chopped

• 2 garlic cloves, finely chopped

• 1 tsp paprika

• 1 tsp chilli flakes

• 2 tsp red wine vinegar

• ½ lime, zest only

• salt and freshly ground black pepper

Description

Recipe Uses 125g/4½oz Gram (chickpea) Flour , 2 Tbsp Plain Yoghurt, 1 Tbsp Clarified Butter, 1 Garlic Clove, Finely Chopped , 1cm/½in Piece Fresh...

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