Aubergine Fritters with Sautéeed Spinach, Yoghurt and Paprika

Deep-fried aubergine cubes simmered in a spiced tomato sauce, served over wilted spinach with cooling Greek yoghurt and paprika.

Vegetarian Healthy Spinach Fritters Aubergine

Estimated Nutrition

Calories

612.4

kcal / serving

612.4 kcal total

Carbs

28.6g

per serving

28.6 g total

Fat

42.5g

per serving

42.5 g total

Protein

11.2g

per serving

11.2 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

tsp

Caster Sugar

CondimentsSauces

tbsp

Tomato Puré

Dairy

tbsp

Greek Yogurt

Liquids

200

Vegetable Stock

100

White Wine

NutsSeeds

clove

Garlic

crushed

0.5

tsp

Turmeric

ground

tbsp

Coriander

chopped fresh

piece

Nutmeg

freshly grated, to taste

piece

Paprika

for sprinkling

OilsFats

tbsp

Vegetable Oil

284

Vegetable Oil

for deep frying

tbsp

Olive Oil

Vegetables

0.5

piece

Onion

finely chopped

piece

Aubergine

cut into 2cm cubes

225

Spinach

Method

Heat oil in a large saucepan for deep frying.

Fry aubergine cubes for 5 minutes until golden-brown.

Simmer spices, tomato purée, stock, wine, and sugar for 5 minutes.

Fry onion and garlic in a pan for 3 minutes.

Drain aubergine on kitchen paper and stir into the sauce with coriander.

Sauté spinach in a wok until wilted and season with nutmeg.

Plate spinach in a ring and place aubergine in the center.

Garnish with Greek yoghurt and a sprinkle of paprika.