Photo: Ernest Porzi
Fried aubergine with fennel yoghurt
15 ingredients
30 min + 1 hr
Serves 6-8
openrecipes
Crunchy and moreish, these aubergine cakes make a fine vegetarian starter. Or cut them into chip shapes for an informal snack.
Estimated Nutrition (whole recipe, rough)
708
Calories
22g
Protein
21g
Fat
109g
Carbs
Counts 9 of 10 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Egg | 1 large egg (50g) | 78 |
| Fennel | 1/2 bulb (87g) | 27 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Clove | 1 tsp ground (2g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Watercress | 1 cup (34g) | 4 |
| Salt | 1 tsp (6g) | 0 |
| Seed | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 heads fennel
- 1 tbsp olive oil
- 2 cloves
- 1 lemon
- 1 tbsp fennel seeds
- 300g/10½oz thick Greek yoghurt
- 250g/9oz breadcrumbs
- 50g/2oz pecorino
- 1 tsp chilli
- salt and freshly ground black pepper
- 4 aubergines
- 3 free-range eggs
- 100g/3½oz plain flour
- , for deep frying vegetable oil
- , to serve watercress
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcfood ·
Recipe sourced from
openrecipes