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fritters with eggs & garlic dressing







total time






method ingredients


  1. 1 aubergine (approx. 280g raw)
  2. 1 courgette (approx. 260g raw)
  3. 1 clove garlic (minced)
  4. 2 spring onions chopped finely
  5. 75g plain flour
  6. ½ tsp turmeric
  7. 70g Glenisk organic greek style natural yogurt
  8. 2 tsp cumin
  9. 1 tsp onion powder
  10. ½ tsp chilli powder
  11. 1 egg (beaten)
  12. Oil for frying
  13. Salt and pepper to taste

Garlic yogurt dressing

  1. 200g Glenisk organic greek style natural yogurt
  2. 1 garlic clove grated
  3.  ½ tsp lemon zest
  • 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.
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