Fried aubergines with date syrup and zhoug
- ⏱ 1 hour
- Medium
- Serves 1
- 👥 2-cook recipe
Golden fried aubergine slices are served with zhoug and date syrup.
Adapted from Great British Chefs.
This recipe, inside the app
Two phones, one plan. Tap a step on either phone and watch it tick on the other — that's the live sync, right here in your browser:
Fried aubergines wi...
0/0
COOK 1COOK 2
1Chop the coriander
Peel the garlic cloves
Roughly chop the coriander
2Salt the aubergines
3Plate and serve
+ 9 more steps in the app
Fried aubergines wi...
0/0
COOK 2COOK 1
1Chop the coriander
2Salt the aubergines
Cut the aubergines into 2cm-thick discs and place in...
Toss until well combined
Set aside for 45 minutes to draw out the liquid
3Plate and serve
+ 9 more steps in the app
Ingredients
- 2 aubergines
- 1 tbsp Maldon salt for salting
- vegetable oil, to taste
- 50 ml date syrup
- 3 garlic cloves (peeled)
- 3 green chillies
- 1 bunch coriander (roughly chopped)
- 300 ml rapeseed oil
- 1 tbsp hawaij spice mix
- 25 ml lemon juice
- 1/2 tsp Maldon salt for zhoug
The full plan
Split between two cooks — each step says who's on it.
1. Chop the coriander COOK 2
- Peel the garlic cloves
- Roughly chop the coriander
2. Salt the aubergines COOK 1
- Cut the aubergines into 2cm-thick discs and place in a bowl with the salt
- Toss until well combined
- Set aside for 45 minutes to draw out the liquid
3. Blend the zhoug COOK 2
- In a blender, place the garlic and chilli and blitz until very finely chopped
- Add the coriander and blitz again
- Add the oil in two batches, pulsing as you go, You want the sauce to be combined but not fully emulsified
- Season the zhoug with the lemon juice, hawaij spices and salt
- Set aside until ready to serve
🤝 Cook 1 hands the blender to Cook 2.
4. Rinse the aubergines COOK 1
- Rinse and squeeze out any remaining moisture from the aubergines
5. Heat the frying oil COOK 1
- In a deep, heavy-bottomed pan, pour vegetable oil until it is 3 inches deep and bring to 180°C
- Deep-fry the aubergine slices in batches until golden, which should take around 3-4 minutes
- Drain on kitchen paper
6. Plate and serve BOTH
- Arrange slices of aubergine on a plate and spoon over a generous amount of the zhoug
- Finish with a drizzle of date syrup and serve hot
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