Aubergine Wedges with Garlic Yoghurt

Name: Aubergine Wedges with Garlic Yoghurt
Yield: Serves 2–4
Cuisine: Greek
Ingredients: Vegetable oil, for frying; Sea salt and freshly ground black pepper; 1 tbsp. finely chopped dill or mint; 1 plump clove of garlic, crushed; Sea salt and freshly ground black pepper; 1 tbsp. finely chopped dill or mint; 2 tsp. dried oregano; 150 ml beer or lager; 300 g Greek yoghurt; Zest of ½ lemon; 1 large aubergine, cut lengthways into 2cm slices; 150 ml beer or lager; 75 g plain flour

Preparation info

Serves
2–4

Difficulty
Medium

Appears in

The Real Greek

By Tonia Buxton

Published 2016

About

These are totally irresistible, so always make more than you think you will need!

Ingredients

1 large aubergine, cut lengthways into 2cm slices

Europe
Greece
Starter
Mediterranean
Vegetarian

Method

Lay the aubergine slices in a colander and sprinkle liberally with salt. Leave for 1 hour to extract the bitter juices. Rinse and pat dry with absorbent kitchen towel.
Whisk the batter ingredients together to make a smooth batter. Season with a little salt and pepper.
Pour enough oil into a heavy-based deep-lidded pan to fill one-third. Slowly heat the