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Sunday Lunch

5 May, 2013

As promised last week, I am posting pics of my aubergine fritters with couscous. As also promised last week this is not going to turn into a food blog so don’t expect regular glimpses into my diet. But as this is my favourite meal of the moment, here it is.



Add the water to your couscous before you start so it will be ready to eat when the aubergine is still hot and fresh. I like to add a lump of butter and a teaspoon of cumin seed too.

Slice an aubergine (of if you can’t get one, an eggplant makes a good substitute :)) into rounds about quarter of an inch thick. In a bowl, whisk together 3 oz plain flour, 5 fl. oz milk and a generous pinch of ground corainder to make a batter. The consistency should be like a runny yoghurt so it drops off the spoon but isn’t too liquidy.

Pour a thin layer of oil into a frying pan and bring to a reasonably high heat but not too hot. Place the aubergine rounds in to fry, turning regularly until evenly softened and just beginning to brown. The reason we don’t want the oil too hot is that we want to ensure the inside is softened but the outside not too overcooked or they will be too crispy. But we don’t want them too soft either or you won’t be able to dip them.

When the aubergine is softened, dip into the batter, ensuring they are coated completely. You might need to add more oil to the pan as they will have absorbed alot, but don’t go too mad as we aren’t deep frying, only giving the batter a thin layer to cook in.

Put the now battered aubergines into the hot oil and fry both sides until they turn a golden brown. Remove from the oil, plate up and IMMEDIATELY pour a few splashes of vinegar over them so that it soaks into the still-hot batter. Add salt straight away.

While the salt and vinegar are soaking in, finish the couscous. I add finely chopped tomato and some chick peas but it’s up to you. Spoon the couscous onto the plates and then add a generous portion of Linghams chilli/ginger/garlic sauce. If you can’t get it, use chilli dipping sauce or a lively salad dressing, but neither of these will quite hit the mark.

And you’re done. Quick, easy and incredibly tasty. The aubergine will be a lovely soft, fruit-like consistency with a nice sweetness, but the salt and vinegar will give it a tang.


I’ve served mine with feta cheese, and also added some Rocket after i’d taken the pic which gave it some colour and a bit of peppery bite. Yumsk.

From → Blogging, Pictures

  1. Looks really good. May have to try this. Ive got stuffed Mushrooms for tea…….

  2. Okay! I am making this! Thank you for adding the 😉 for us poor dumb Americans who have no idea what an Abergine is, since you are prone to use such arcane terms.

  3. Your so funny! I love it! keeps me coming back for more. This reminds me of fried zucchini. But I use butter to brown them in instead of oil. Never had couscous. Tried a lot of cheeses but not feta. Nice to see this side of you by the way. Shows you have a tender side. 🙂

    • I like courgette, sorry zucchini, too but the aubergine is my favourite vegetable. It is easy to get wrong though and either be mush or rubbery. Butter might be a good idea for this recipe, i will try that,
      Couscous is great, Imagine quinoa that is nice. Feta is a greek cheese. Its very salty so its not really a cracker cheese, best served with salad.

      • I had to look up what aubergine was. I’ve had eggplant parmesan. Love Love Love that stuff. Your making me hungry.

  4. OK printing off….amazing!!!!

  5. OMG I’m going to make this now! WOW!

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