Aubergine Fritters

Aubergine Fritters with Curry Bomb crispy chilli oil

Aubergine Fritters with curry yoghurt dip

Aubergenius aubergine fritters, naturally gluten free, easily made vegan (use vegan yoghurt) and full of flavour!
Use these as an appetiser, for a borrel snack, or wrap up in a Naan or paratha with lettuce and tomato for a quick delicious meal.
Don't like Aubergine? It's great with oyster mushrooms and courgette. And I'm excited to try it with tofu slices.
Prep Time 5 minutes
Cook Time 10 minutes
Course Appetizer, lunch, Snack
Cuisine Indian
Servings 4 people


  • 2 Aubergine, cut into 1cm rounds
  • pinch salt
  • 100 grams Chickpea flour
  • 1 cup Yoghurt (unsweetened - greek or plain) bio
  • 2 tsp Curry Bomb
  • vegetable oil For Frying


  • 1 cup Thick greek yoghurt bio
  • 2 tbsp Curry Bomb


  • Sprinkle with sliced aubergine with salt
  • Mix together chickpea flour, yoghurt and curry bomb until smooth
  • Heat oil in a large pan or wok, about 3cm deep to fry the fritters. Oil is ready when it's hot but not smoking (Tip: dip a wooden chopstick in the oil, if tiny bubbles appear around it the oil is ready)
  • Dip the aubergine slices in the batter and then gently place in the oil.
  • Cook for about 4 minutes each side until crispy and golden.
  • Mix together dip ingredients, season with salt.
  • Enjoy as a snack, or make it a meal wrapped in a Naan with salad


Photo and Recipe created by Gail Rijnten - Galley of Gail -
Keyword Curry Bomb

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