Crumbed aubergine chips with smoked paprika yoghurt – Food & Home Magazine
Lay the aubergine rounds on a tray and sprinkle generously with the salt, to draw out the bitterness.
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Ingredients
- <h3>Aubergine chips</h3>
- 3 large aubergines, cut into 1cm-thick rounds
- 140g (½ cup) fine salt
- 120g (1 cup) cake flour, seasoned with salt and pepper
- 3 large eggs, lightly beaten
- 120g (2 cups) fresh breadcrumbs
- 125ml (½ cup) Parmesan, freshly grated
- sunflower oil, for deep-frying
- <h3>Smoked paprika yoghurt</h3>
- 125ml (½ cup) sun-dried tomatoes in oil, finely chopped
- 5ml (1 tsp) smoked paprika
- 5ml (1 tsp) fresh flat-leaf parsley, roughly chopped
- 500ml (2 cups) Greek yoghurt
- salt
- freshly ground black pepper
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