Fried aubergine, tomato and chilli salad with toasted pitta

Ingredients:

- white pita bread 60g

For the sauce
- tahini 4 tbsp
- yoghurt 2 tbsp
- fresh lemon juice 1 tbsp, plus more to taste
- salt ¼ tsp, or to taste

For the aubergine
- aubergine 1 medium (about 350g)
- vegetable oil for deep-frying
- salt

For serving
- tomato 1 small, finely diced
- green chilli 1 small, thinly sliced

Preparation:

Preheat the oven to 160C fan/gas mark 4. Cut the pitta bread into 2cm squares and arrange on a baking sheet. Bake, moving the bread around from time to time, until the squares are completely dry and crisp, and starting to darken in colour, about 15 minutes. Remove and set aside. (This step can be done a couple of days in advance and the bread stored in a zip seal bag or airtight container at room temperature.)

To make the sauce, stir together the tahini, yoghurt, 3 tablespoons of water, the lemon juice and salt in a bowl. Taste and adjust the salt and lemon to your liking. Set aside.

To make the aubergine, halve the aubergine lengthwise, then in half lengthwise again, then cut each strip crosswise into cubes. Pour about 7cm of vegetable oil into a deep-fryer or casserole dish and heat to 180C or until a morsel of bread immediately rises to the surface when dropped in. Pat the aubergine dry with paper towels. Working in batches, fry the aubergine until golden brown, 5-8 minutes. Remove with a slotted spoon and drain on paper towels. Sprinkle with salt.

To assemble, scatter the toasted pitta on a serving platter. Spread the fried aubergine evenly on top. Drizzle the tahini sauce over the aubergine. Top with the diced tomato and chilli. Serve immediately.

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