Aubergine Fritters with Pomegranate Molasses Sauce

By Joseph Whitmore of One Dish Room


1 aubergine

80g gram flour

90ml water


GreenĀ chilli

Sunflower oil

1tsp pomegranate molasses

1tsp apple cider vinegar

1tbsp olive oil


1. Mix together water and gram flour into a batter with salt and chopped chillies

2. Slice the aubergine into thin 1cm thick disks

3. Heat a non-stick pan with enough oil to be 2cm deep

4. Heat until hot enough that when some batter is added, it bubbles immediately

5. Coat the aubergine in the batter and add to the pan but be sure not to overcrowd the pan

6. Drain on kitchen towel

7. When all of the aubergine slices have been cooked, mix together the pomegranate molasses, vinegar and oil

8. Arrange the fritters on a plate or bowl and drizzle over the sauce