Aubergine And Sumac Fries With A Lemon And Tahini Dressing

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  Step 1

  Cut 500g of aubergine into 2cm wide strips. A few hours before serving (2-12 hours is ideal), put the them in a bowl of cold water and ice making sure they are fully submerged. Putting a plate on top of the bowl is a handy trick.
  When ready to cook combine 1 cup of rice flour, 1 tablespoon of sumac, 2-3 sprigs of chopped fresh mint and 1 teaspoon of fine salt in a shallow bowl and mix well (see pictured).

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  Step 2

  Fill a large saucepan one third full with oil, or alternatively if you are using a deep fat fryer, according to the manufacturer's instructions. Heat the oil to 190 degrees Celsius.
  Working in batches, transfer the damp aubergine to the flour mixture and coat lightly (see pictured). Place in a frying basket and carefully lower into the oil. Fry until golden, 3-4 minutes.

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  Step 3

  Remove the aubergine from the oil and drain on paper towels.

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  Step 4

  To make the dipping sauce combine 200g Greek yogurt (though I used a vegan alternative which worked equally well!), 3 tablespoons of tahini, 1 crushed garlic clove, the freshly squeezed juice of half a lemon and 1 teaspoon of toasted sesame seeds.
  Drizzle over with honey and pomegranate molasses (my local supermarket did not stock the molasses but the dip was still super scrummy!)

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  Step 5

  Mound the aubergine fries on your platter of choice and scatter over some sesame seeds, sumac and mint leaves. Invite your friends over and serve these yummy and impressive 'fries' with lemon wedges and the dipping sauce.

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