Berenjenas Fritas

Berenjenas Fritas

By
From
Andina
Serves
8
Photographer
David Loftus

Aubergine Fries. Aubergine is like the steak of the vegetable family: it is meaty, complex and juicy, and when it’s cooked perfectly, there are few foods more delicious. These aubergine fries are light and make perfect partners for the sweet syrup and the yogurt dips.

Ingredients

Quantity Ingredient
4 aubergines, peeled and cut into thick chips
50g cornmeal or polenta
50g chickpea flour
vegetable oil, for deep frying
salt
freshly ground black pepper

For the marinade

Quantity Ingredient
crushed cloves of 1 garlic bulb
1 teaspoon dried oregano
75g Picante de Huevos, amarillo chilli paste
50ml olive oil

For the chancaca & pomegranate syrup

Quantity Ingredient
150ml pomegranate juice
75g panela, palm sugar, jaggery or light soft brown sugar
1/2 limo chilli
1 medium-heat red chilli, deseeded and finely chopped

For the yogurt dip

Quantity Ingredient
100g greek yogurt
1/2 teaspoon muna powder or dried mint
a few fresh mint leaves or huacatay, chopped
a few pomegranate seeds, to serve

Method

  1. First, marinate the aubergine chips. Mix the marinade ingredients together with 1 teaspoon of salt. Add the aubergine chips and fold over gently until the chips are fully coated. Cover and marinate in the fridge overnight.
  2. When you’re ready to cook, first make the chancaca and pomegranate syrup. Put the juice, sugar and chilli into a small saucepan over a low heat. Simmer very gently, stirring regularly, until the sugar has completely dissolved, then reduce until the texture becomes syrupy (about 7–8 minutes). Transfer to a dipping bowl and set aside.
  3. Next, make the yogurt dip. Mix the yogurt and muña powder or dried mint and the fresh mint or huacatay together and season with salt and pepper. Transfer to a dipping bowl, sprinkle with pomegranate seeds, then set aside.
  4. Remove the aubergines from the marinade and pat dry if they have given out their liquid. Mix the cornmeal or polenta and chickpea flour together and season with salt. Dust the aubergine chips in the flour mixture.
  5. Half-fill a large saucepan with vegetable oil, or use a deep-fat fryer, and heat the oil to about 180°C. Fry the aubergine chips in the oil for 3–4 minutes until they rise to the top and are crisp and golden brown. Remove the chips from the pan with a slotted spoon and set aside to drain on kitchen paper.
  6. Serve the aubergine chips with pomegranate syrup and the yogurt dip on the side. To eat, dip the fries first in the syrup, then in the yogurt (hoping to pick up a pomegranate seed, too). The flavours will combine for a spectacular taste sensation!
Tags:
Peru
Peruvian
Martin Morales
chef
restaurant
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