Selin Kiazim served up tasty fried aubergine with chilli sauce, garlic yoghurt and crispy lavash on Saturday Kitchen.

The ingredients for the fried aubergines: 2 large or 4 small aubergines, pricked all over with a knife, 100g plain flour, for dusting, 2 free-range eggs, whisked, 250g panko breadcrumbs, 100g clarified butter or ghee, for frying, 2 tbsp lilliput capers, rinsed and dried and fine salt.

For the chilli sauce: 3 banana shallots, roughly chopped, 6 garlic cloves, roughly chopped, 100ml extra virgin olive oil, 375g Turkish hot pepper paste (aci biber salcasi), 200g ripe tomatoes, roughly chopped and blended until smooth, 100g tomato ketchup, 3 tbsp pickle brine, from a pickle jar and sea salt flakes.

For the garlic yoghurt: 130g thick yoghurt, ½ garlic clove, grated and 1 tbsp extra virgin olive oil.

For the Little Gem, dates and crispy lavash: 2 lavash breads, 6 Medjool dates, cut in half, stones removed, then each half cut into thirds, extra virgin olive oil, for drizzling and dressing, 200g feta, 2 Little Gem lettuces, leaves separated, big handful picked herbs, such as coriander, parsley, mint, chives, and basil, red wine vinegar (or white wine, cider or muscatel vinegar), for dressing.

See recipe by Selin in the book titled: Three: Acid, Texture, Contrast – The Essential Foundations to Redefine Everyday Cooking available from Amazon now.