Spicy Aubergine Disks

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Spicy Aubergine Disks

  • Servings: 2-4 persons
  • Difficulty: easy
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An alternative to your Cheese, Salad and Pickle Sandwich filler.


  • 1 Medium sized Aubergine (cut disks 1cm thick)
  • 1 Courgette (optional)
  • Coating:
  • 1 Fresh Chilli (finely chopped)
  • 1 Clove of Garlic (peeled and pressed)
  • 4tbsp Chickpea Flour
  • 1tbsp Sunflower Oil
  • 2tsp crushed Coriander seeds
  • 1tsp each: Fine Sea Salt and Cumin Powder
  • 1/2tsp Chilli powder (optional)
  • 1/4tsp Turmeric Powder
  • Water to bind
  • Sunflower Oil to Pan fry


    Make Coating First:
  1. In a wide shallow dish place the flour and all the spice ingredeints as well as the Oil.
  2. Add 3tbsp of water and mix continuously adding more water tablespoon at a time, until a ‘thick runny’ consistency is achieved.
  3. Heat a shallow non-stick pan and add a little Oil.
  4. Whilst the Oil is heating, cut the Aubergine and Courgette (if using) into 1cm thick disks.
  5. In batches: Coat and cook both sides of the vegetables for about 5-8 minutes, on a medium heat. Remove and place in a low oven to cook a further 5 minutes, whilst the rest of the batches are cooked.
  6. Remove and place on Kitchen towel to drain excess oil, and to cool down a little.
  7. Add onto prepared slices of crusty bread with a bed of salad and slaw.
  8. Tip:Tastes even better cold, the next day .

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