Aubergine chips with fennel yoghurt recipe
 Crispy aubergine is wonderfully paired with fennel yoghurt in this flavourful vegetarian dish. 1 tsp coriander seed1 tsp fennel seed200g/7oz plain Greek style yoghurt125g/4½oz mayonnaise1 tsp lemon juicelarge pinch of sea saltblack pepper 1 tsp coriander seed 1 tsp fennel seed 200g/7oz plain Greek style yoghurt 125g/4½oz mayonnaise 1 tsp lemon juice large pinch of sea salt black pepper 2 tsp coriander seeds2 tsp fennel seeds100g/3½oz plain flour1 tsp fine salt½ tsp black pepper3-4 medium free-range eggs150g/5½oz panko breadcrumbs2 tsp sesame seeds2 aubergines, sliced into 10cm/4in long chips, approximately ½cm/¼in wideoil, for deep frying 2 tsp coriander seeds 2 tsp fennel seeds 100g/3½oz plain flour 1 tsp fine salt ½ tsp black pepper 3-4 medium free-range eggs 150g/5½oz panko breadcrumbs 2 tsp sesame seeds 2 aubergines, sliced into 10cm/4in long chips, approximately ½cm/¼in wide oil, for deep frying Method Toast both lots of coriander and fennel seeds by putting all 6 teaspoons in a non-stick frying pan and dry fry for a few minutes until you can smell them. Remove and grind in a mortar and pestle.Add 2 teaspoons of the ground seeds to the yoghurt and combine with the remaining yoghurt ingredients.For the aubergine chips, mix the flour, salt and pepper in a bowl. In a second bowl beat the eggs. In a third bowl mix the breadcrumbs, the remaining ground seeds and the sesame seeds.Dip the aubergine chips in the flour and cover well. Shake off the excess and then dip into the egg and shake off any drips and finally coat in the breadcrumbs. Set aside but do not put in the fridge.Heat the oil in a deep fat fryer or a deep-sided, heavy bottomed pan to 190C, or until a breadcrumb sizzles and turns golden-brown when dropped into it. (CAUTION: hot oil can be dangerous. Do not over-fill the pan or leave unattended). Fry the aubergine in batches for 2-3 minutes until golden-brown. Remove and drain on kitchen paper. Sprinkle with salt and serve with the fennel yoghurt. Toast both lots of coriander and fennel seeds by putting all 6 teaspoons in a non-stick frying pan and dry fry for a few minutes until you can smell them. Remove and grind in a mortar and pestle. Toast both lots of coriander and fennel seeds by putting all 6 teaspoons in a non-stick frying pan and dry fry for a few minutes until you can smell them. Remove and grind in a mortar and pestle. Add 2 teaspoons of the ground seeds to the yoghurt and combine with the remaining yoghurt ingredients. Add 2 teaspoons of the ground seeds to the yoghurt and combine with the remaining yoghurt ingredients. For the aubergine chips, mix the flour, salt and pepper in a bowl. In a second bowl beat the eggs. In a third bowl mix the breadcrumbs, the remaining ground seeds and the sesame seeds. For the aubergine chips, mix the flour, salt and pepper in a bowl. In a second bowl beat the eggs. In a third bowl mix the breadcrumbs, the remaining ground seeds and the sesame seeds. Dip the aubergine chips in the flour and cover well. Shake off the excess and then dip into the egg and shake off any drips and finally coat in the breadcrumbs. Set aside but do not put in the fridge. Dip the aubergine chips in the flour and cover well. Shake off the excess and then dip into the egg and shake off any drips and finally coat in the breadcrumbs. Set aside but do not put in the fridge. Heat the oil in a deep fat fryer or a deep-sided, heavy bottomed pan to 190C, or until a breadcrumb sizzles and turns golden-brown when dropped into it. (CAUTION: hot oil can be dangerous. Do not over-fill the pan or leave unattended). Fry the aubergine in batches for 2-3 minutes until golden-brown. Remove and drain on kitchen paper. Heat the oil in a deep fat fryer or a deep-sided, heavy bottomed pan to 190C, or until a breadcrumb sizzles and turns golden-brown when dropped into it. (CAUTION: hot oil can be dangerous. Do not over-fill the pan or leave unattended). Fry the aubergine in batches for 2-3 minutes until golden-brown. Remove and drain on kitchen paper. Sprinkle with salt and serve with the fennel yoghurt. Sprinkle with salt and serve with the fennel yoghurt.