Ingredients
- 2 heads fennel , quartered
- 1 tbsp olive oil , plus extra for blending
- 2 cloves garlic, peeled
- 1 lemon , juice only
- 1 tbsp fennel seeds , toasted
- 300g/10½oz thick Greek yoghurt
- 250g/9oz breadcrumbs
- 50g/2oz pecorino , grated
- 1 tsp chilli flakes
- salt and freshly ground black pepper
- 4 aubergines , cut into 2cm/1in rounds
- 3 free-range eggs , beaten
- 100g/3½oz plain flour
- vegetable oil , for deep frying
- watercress , to serve
Method
Preheat the oven to 180C/350F/Gas 4.
For the fennel yoghurt, heat the oil in an ovenproof casserole over a medium heat. Add the garlic and fennel and fry for 4-5 minutes, or until golden-brown and slightly softened.
Add the lemon juice to the mixture, stir well, then cover and transfer to the oven. Roast for 15-20 minutes, or until the fennel is tender. Set aside to cool.
For the aubergine chips, mix together the breadcrumbs, percorino, chilli flakes, salt and pepper in a shallow bowl.
Place the plain flour onto a shallow plate and beat the eggs in a shallow bowl.
Roll the aubergine sticks in the flour, then dip into the egg and finally coat in the breadcrumb mixture.
Heat the oil in a deep-fat fryer to 150C/300F. Alternatively, heat the oil in a deep heavy-based frying pan until a breadcrumb sizzles and turns golden-brown when dropped into it. (CAUTION: hot oil can be dangerous. Do not leave unattended.)
Transfer the coated aubergine sticks to the hot oil to deep-fry for about six minutes, or until golden-brown.
Remove from the oil with a slotted spoon and drain on kitchen paper.
Combine the roasted fennel, roasted garlic and any roasting juices with the fennel seeds in a blender. You may need to add some more olive oil or lemon juice, to taste. Blend until the mixture is a smooth purée.
Pass the puréed fennel through a sieve and stir into the Greek yoghurt.
Serve the fennel yoghurt in a bowl and with the fried aubergine sticks and watercress on the side.