Eggplant Fries With Artichoke Dip

This is an edited extract
from Take Me to Spain
by Melanie Jenkins &
Jo Wilcox, published
by Beatnik, RRP $60,
now available.

	FOR THE FRIES
	1 large eggplant
	1 tablespoon salt
	2 eggs
	sea salt and pepper
	1 cup flour
	oil for frying
	FOR THE DIP
	1 small jar artichokes (about 4 hearts), drained
	2 tablespoons thick Greek-style yoghurt
	1 clove garlic, crushed
	½ teaspoon cumin seeds
	1 tablespoon lemon zest
	¼ red onion, finely chopped
	chopped fresh herbs – thyme, parsley or rosemary
	a pinch of smoked paprika, chilli flakes or cayenne
	2 tablespoons lemon or olive oil

1.	Cut the eggplant lengthwise into thick slices then cut each slice into even-sized chunky batons.
2.	Sprinkle the eggplant with the salt and toss well.
3.	Allow to sit for 10 minutes then rinse off and pat dry on a clean tea towel or paper towels.
4.	In a bowl beat the eggs and seasoning until foamy.
5.	Add the flour to a separate big bowl for tossing.
6.	For the dip, blend the artichokes, yoghurt and garlic until smooth and transfer to a serving bowl, then combine the cumin, lemon zest, red onion, chopped herbs and paprika with the oil and swirl through the artichoke dip.
7.	When ready to serve, heat about 5cm of plain frying oil in a deep-sided frying pan or saucepan.
8.	Toss the eggplant batons in the flour then dip into the seasoned beaten egg.
9.	Allow any excess to run off then cook in the hot oil for 2-3 minutes until golden and cooked through.
10.	(Cook in batches of 5-6 at a time and don’t have the oil too hot or the batter will brown too quickly before the eggplant is cooked through.)
11.	Serve the warm eggplant fries with the dip on the side.