Selin Kiazim served up tasty fried aubergine with chilli sauce, garlic yoghurt and crispy lavash on Saturday Kitchen.<\/p>\n
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.<\/p>\n
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.<\/p>\n
For the garlic yoghurt: 130g thick yoghurt, \u00bd garlic clove, grated and 1 tbsp extra virgin olive oil.<\/p>\n
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.<\/p>\n