Recipes
Tortilla Fried Aubergine
This crispy aubergine dish delivers contrast in every bite: soft, smoky flesh inside with a golden, crunchy coating outside. Finished with a rich sunflower seed romesco and fresh herbs, it’s a plant-based dish that’s both satisfying and resourceful, using low-waste swaps like aquafaba and tortilla crumbs.
Ingredients
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2 large aubergines
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60g plain flour
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1 tsp salt
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120ml chickpea water (aquafaba, from a tin of chickpeas)
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120g tortilla crumbs (see method)
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Rapeseed oil, for frying
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150g tortilla chips or leftover tortilla trims (for crumb)
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100g sunflower seeds (toasted)
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2 roasted red peppers (jarred or freshly roasted)
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2 cloves garlic
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1 tsp smoked paprika
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1 tbsp sherry vinegar (or red wine vinegar)
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80ml extra virgin olive oil
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Salt, to taste
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Fresh chives or herbs of your choice
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Extra virgin olive oil (for serving)
Method
Preheat the oven to 190°C (fan 170°C).
Peel the aubergines in strips, leaving some skin intact. Roast for 35–40 minutes until about 80% cooked. They should be soft but still hold their shape.
Allow to cool slightly, then gently press the aubergines to release some juices and coat lightly in them to keep moist.
To make the tortilla crumb, dry leftover tortillas or trims in the oven until crisp, then blitz into a coarse breadcrumb texture. Alternatively, crush tortilla chips.
To make the romesco, blend sunflower seeds, roasted peppers, garlic, smoked paprika, and vinegar. Slowly add olive oil until thick and spoonable. Season to taste.
Season the flour with salt. Coat each aubergine piece in flour, dip into chickpea water (aquafaba), then coat generously in tortilla crumbs.
Heat rapeseed oil in a pan and fry the coated aubergine until golden and crispy on all sides. Turn gently for even colouring.
Transfer to a rack to rest briefly so it stays crisp.
To serve, spoon romesco onto a plate, place the crispy aubergine on top, and finish with herbs and a drizzle of extra virgin olive oil.
Top Tips
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Do not overcook the aubergine in the oven. It should retain structure before frying.
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Let coated aubergine rest briefly before frying for better adhesion.
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Rest on a rack rather than paper towels to keep it crisp.
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Herbs can be swapped seasonally, such as parsley, coriander, or basil.
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