Aubergine fritters with sautéed spinach
Spiced aubergine fritters work very well with spinach and a creamy paprika yoghurt.
For the aubergine fritters
- 1 tbsp vegetable oil
- ½ onion, finely chopped
- 3 garlic cloves, crushed
- ½ tsp ground turmeric
- 1 tbsp tomato purée
- 200ml/7fl oz vegetable stock
- 100ml/3½fl oz white wine
- 1 tsp caster sugar
- 1 small aubergine, cut into 2cm/1in cubes
- ½ pint vegetable oil, for deep frying
- 2 tbsp chopped fresh coriander
For the sautéed spinach
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.
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.
Gently stir the aubergine fritters into the onion and spice mixture. Stir in the coriander.
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.
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.