Ra­dio­head’s sumac spiced aubergine and Le­banese salsa slid­ers

Friday - - Society -

“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.”

In­gre­di­ents

(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

Method:

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.

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