method

• Preheat your oven to 200C. Place the whole aubergine on a greased baking tray, pierce it with a fork several times and cook for 40-50 minutes until it is soft and easy to cut/mash. Allow to cool so you can handle it before cutting it up into small pieces.
• Grate the courgette and place in a clean tea towel. Sprinkle a little salt over it and allow it to rest in the towel in a bowl. After 20 minutes, twist the tea towel and squeeze out the excess juice which can be discarded.
• Add the flour to a bowl with all the spices, onion powder, garlic, spring onion, yogurt, beaten egg, grated strained courgette and mashed aubergine and mix well. Season with salt and pepper.
• Heat a pan, add small amount of oil and using a spoon, drop a heaped tablespoon on to the heated pan. Smooth the mix out to a circular shape using the back of the spoon and cook on a medium heat each side for about 2 mins or until golden brown. Cook the fritters in batches and keep them warm in the oven until ready to serve.
• For the garlic yogurt, simply combine all the ingredients in a bowl and drizzle over the fritters. 
• Serve with a poached egg, fresh salad and a sprinkling of pomegranate jewels.