Aubergine fritters with sautéed spinach


Spiced aubergine fritters work very well with spinach and a creamy paprika yoghurt.


For the aubergine fritters

For the sautéed spinach

To serve


  1. For the aubergine fritters, heat the oil in a pan and gently fry the onion and garlic for 2-3 minutes. Add the turmeric, tomato purée, stock, wine and sugar and bring to a gentle simmer for about five minutes.

  2. Meanwhile, heat the vegetable oil for deep frying in a large saucepan and heat until a small cube of bread turns golden-brown in 30 seconds. (CAUTION: do not leave oil unattended as hot oil can be dangerous.) Carefully add the aubergine cubes and fry for 4-5 minutes, or until golden-brown. Remove with a slotted spoon and drain on kitchen paper.

  3. Gently stir the aubergine fritters into the onion and spice mixture. Stir in the coriander.

  4. For the sautéed spinach, heat the oil in a wok and add the spinach. Cook for 1-2 minutes, until wilted. Grate over the nutmeg and stir to combine.

  5. To serve, arrange the spinach into a ring on a serving plate and pile the aubergine fritters into the centre. Top with the yoghurt and sprinkle with paprika.