Ingredients
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1 lb 2 oz (500 g) Aubergines
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1 cup (125 g) Rice Flour
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1 tablespoon Sumac
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2–3 sprigs fresh Mint
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1 teaspoon fine Salt
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Vegetable Oil
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1 tablespoon toasted Sesame Seeds
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Lemon
Directions
The velvety smooth texture of Aubergine/Eggplant is the perfect vehicle for some wonderful middle eastern ingredients: sesame seeds, mint, sumac and lemon, zingy, zesty and fresh, these ‘fries’ are a real treat.
Steps
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1
Done
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A few hours before serving (ideally 2–12 hours), put the aubergine/eggplant in a large bowl and add cold water and some ice to cover. Set a plate on top to weigh the aubergine/eggplant down; it must stay submerged. |
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2
Done
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When ready to cook, combine the rice flour, sumac, chopped mint and salt in a shallow bowl and mix well. |
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3
Done
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Fill a large saucepan one-third full with the oil or, if using a deep-fat fryer, follow the manufacturer’s instructions. Heat the oil to 190°C (375°F) or until a cube of bread browns in 30 seconds. |
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4
Done
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Working in batches, transfer the damp aubergine/eggplant to the rice flour mixture and coat lightly. Place in a frying basket and lower into the hot oil carefully. Fry until golden, 3–4 minutes. Remove and drain on paper towels. Repeat until all of the aubergine/eggplant has been fried. |
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5
Done
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Mound on a platter and scatter over the sesame seeds, some sumac and the mint leaves. Serve with lemon wedges and a tahini yogurt dip, if you like. |
