Eggplant chips with fennel yoghurt Recipe

Eggplant Chips with Fennel Yoghurt Recipe | Eggplant Recipes
This eggplant chips with fennel yoghurt recipe has been on the menu at Spuntino since day one. It’s a dish about contrasts. The hot eggplant chips versus the cool yoghurt. The crunchy sesame coating versus the soft centre. The smoky flavour of the eggplant versus the aniseed tang of the fennel.


Ready In


2 teaspoons coriander seeds

2 teaspoons fennel seeds

2 eggplants (aka aubergines)

100g plain flour

1 teaspoon fine salt

½ teaspoon black pepper

3–4 medium eggs

150g panko breadcrumbs

2 teaspoons sesame seeds

1 litre vegetable oil, for deep frying


For the fennel yoghurt

1 teaspoon coriander seeds

1 teaspoon fennel seeds

125g mayonnaise

200g plain Greek-style yoghurt

1 teaspoon lemon juice

Large pinch of flaky sea salt

Pinch of black pepper


  1. First of all, toast the coriander and fennel seeds for both the aubergine and the yoghurt. Put them all – 3 teaspoons of each – in a non-stick frying pan and dry fry over a medium heat for a few minutes, until you can smell their spiciness. Do keep an eye on them, as they can easily burn. Remove from the heat, then grind in a pestle and mortar.
  2. Now make the fennel yoghurt. Take 2 teaspoons of the ground seeds and combine with the rest of the fennel yoghurt ingredients. Put it in the fridge.
  3. Cut the eggplant into thick 10cm-long chips.
  4. Now take three bowls. Mix the flour, salt and pepper in the first. In the second bowl, beat the eggs. Mix together the breadcrumbs, the remaining ground coriander and fennel seeds and the sesame seeds in the third bowl. Dip the eggplant chips in the flour, coating well, shake off any excess and then place in the egg wash, shaking off any drips, and then coat well with the breadcrumbs. Set aside at room temperature, not in the fridge, if not cooking straightaway.
  5. Heat the vegetable oil in a medium pan to 190ºC (or until a cube of bread dropped in the oil turns golden brown in less than a minute). Now fry the coated eggplant chips, in batches, for 2–3 minutes or until golden brown. Lift out, drain on kitchen paper and sprinkle with a little salt. Serve hot with the chilled fennel yoghurt.

Spuntino: Comfort Food (New York Style) by Russell Norman, published by Bloomsbury Publishing £17 Amazon