Eggplant fritter fries with garlic yoghurt

Eggplant...fries?! This recipe sees this meaty vegetable transformed into thick fries, coated in beer batter then fried to perfection. Serve with garlic yoghurt for a delicious vegetarian snack

  • 30 mins cooking
  • Serves 4
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Eggplant fritters with garlic yoghurt
  • 1 (500g) eggplant, cut into thick lengths
  • 1 tablespoon coarse cooking salt
  • vegetable oil, for deep-frying
  • 1 tablespoon rigani (Greek oregano), plus extra, for sprinkling. Use thyme if not available
  • 1/2 cup (75g) plain flour
  • 2/3 cup (160ml) beer
  • 1 teaspoon finely grated lemon rind
  • sea salt, for sprinkling
Garlic yoghurt
  • 1 cup (280g) Greek-style yoghurt
  • 1 clove garlic, crushed
  • 1 tablespoon finely chopped fresh dill


Eggplant fritters with garlic yoghurt
  • 1
    Place eggplant in a colander over a bowl, sprinkle with salt. Stand 1 hour.
  • 2
    To make batter, sift flour into large bowl, gradually whisk in beer until batter is smooth. Add rigani and rind; season. Stand 1 hour.
  • 3
    To make garlic yoghurt, combine ingredients in small bowl. Season to taste.
  • 4
    Heat oil in large saucepan or wok. Rinse eggplant under cold water, pat dry with absorbent paper. Dip eggplant into batter, shake away excess. In batches, deep-fry eggplant, turning occasionally, about 5 minutes or until browned. Drain on absorbent paper.
  • 5
    Sprinkle eggplant with rigani and a little salt; serve with garlic yoghurt.