Radiohead’s sumac spiced aubergine and Lebanese salsa sliders
“This is one of Radiohead’s favourite pre-show snacks,” says chef Sarah. “It’s nutritious with the exotic flavours and textures they love. It’s served warm, so I often make it when they’re playing British festivals in bad weather.”
(Serves 4) 1 spring onion, finely chopped 1 tomato, peeled, deseeded and finely diced 1 clove garlic, finely chopped Coriander leaves, finely chopped ¼ preserved lemon, chopped 1 sprig flat-leaf parsley, finely chopped 1 lemon, juiced 1 tbsp olive oil 60g fresh breadcrumbs 1 sprig mint, finely chopped 1 tsp sesame seeds 1 tsp ground sumac 1 pinch smoked paprika 1 egg, beaten 1 dash milk 30g plain flour 2 Japanese aubergines, cut into 10cm rounds 2 tbsp olive oil and sunflower oil, blended together 12 mini burger buns 3 tbsp natural yogurt Herb salad, to garnish Salt and black pepper
1. Place spring onion, tomato, garlic, coriander and lemon in a bowl with half of parsley. Add lemon juice and olive oil and season. 2. Combine breadcrumbs in a bowl with mint and remaining parsley, and mix in sesame, sumac and smoked paprika. 3. Beat egg and milk together. 4. Pour flour into a bowl. Dust aubergine slices in flour, dip in egg mix, then coat with breadcrumb mix. Place on a baking tray. 5. Heat blended oils in non-stick pan; fry aubergines in batches for 3-4 minutes. Remove, drain and season. 6. Cut buns in half. Place an aubergine slice on base of each. Add a dollop of yogurt, a shake of sumac. Pop bun lid on. Garnish.