Take your vegan and vegetarian food up a notch with Helen Graham’s huge flavours.

Method:

• Cut aubergine into 2cm discs and toss in a bowl with 1tbsp Maldon salt. 
• Leave for 45 mins until the liquid is drawn out. Meanwhile, you can make your zhoug. 
• Pulse the garlic and chilli in the blender until finely chopped. Roughly chop the coriander and pulse, and then add the oil in two batches whilst pulsing. You want the sauce to be combined but not fully emulsified. 
• Season with the spices, lemon and salt. 
• Rinse and squeeze out remaining moisture from the aubergine. 
• Heat 3 inches of vegetable oil in a pan and deep fry in batches until golden. 
• Transfer to serving plate and drizzle over zhoug and date syrup.

More information here

First published in the JC October 17 2019