Crispy Aubergine with Date Syrup

Crispy Aubergine with Date Syrup

Bring crispy aubergine with date syrup to the table for something different alongside a drink. The recipe balances flavour and texture using straightforward techniques and measured ingredients. Serves 4. Have everything ready before you start, follow the cooking and cooling times below, and pour a small glass of Brown Ale when the food is ready.

Ingredients

Serves 4

• 2 aubergines, about 600 g

• 80 g plain flour

• 1 tsp ground cumin

• 1/2 tsp salt

• 120 ml sunflower oil

• 2 tbsp date syrup

• 1 lemon

• 15 g coriander, chopped

Instructions

1. Cut aubergines into 1 cm rounds and pat dry. Mix flour, cumin and salt.

2. Coat slices lightly in flour mixture and shake off excess.

3. Heat oil over medium-high heat and fry in batches for 3–4 minutes per side until golden and tender, without letting oil smoke.

4. Drain briefly on kitchen paper. Drizzle with date syrup and 1 tbsp lemon juice and scatter with coriander. Serve immediately.

Serving Suggestions

Serve as a starter or part of a sharing spread, using the temperature and accompaniments in the method. Set out small plates and let guests help themselves.

Pairing Tips

Start with Brown Ale. Nutty, gently caramelised malt picks up roasted flavours and warm spices without the sharpness of a heavily hopped beer. Serve a modest measure so the drink supports the food. An alcohol-free beer in a similar style is also an option; choose one with a comparable balance of sweetness and bitterness.