Ingredients

• 1 tbsp vegetable oil
• ½ onion
• finely chopped
• 3 garlic cloves
• crushed
• ½ tsp ground turmeric
• 1 tbsp tomato purée
• 200ml/7fl oz vegetable stock
• 100ml/3½fl oz white wine
• 1 tsp caster sugar
• 1 small aubergine
• cut into 2cm/1in cubes
• ½ pint vegetable oil
• for deep frying
• 2 tbsp chopped fresh coriander
• 1 tbsp olive oil
• 225g/8oz spinach
• freshly grated nutmeg
• to taste
• 1 tbsp Greek yoghurt
• paprika
• for sprinkling

Directions

• For the aubergine fritters
• heat the oil in a pan and gently fry the onion and garlic for 2-3 minutes. Add the turmeric
• tomato purée
• stock
• wine and sugar and bring to a gentle simmer for about five minutes.
• Meanwhile
• heat the vegetable oil for deep frying in a large saucepan and heat until a small cube of bread turns golden-brown in 30 seconds. (CAUTION: do not leave oil unattended as hot oil can be dangerous.) Carefully add the aubergine cubes and fry for 4-5 minutes
• or until golden-brown. Remove with a slotted spoon and drain on kitchen paper.
• Gently stir the aubergine fritters into the onion and spice mixture. Stir in the coriander.
• For the sautéed spinach
• heat the oil in a wok and add the spinach. Cook for 1-2 minutes
• until wilted. Grate over the nutmeg and stir to combine.
• To serve
• arrange the spinach into a ring on a serving plate and pile the aubergine fritters into the centre. Top with the yoghurt and sprinkle with paprika.