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Aubergine Fritters with salami & Aioli

Aubergine Fritters with salami & Aioli

Time    20 min
Serves  4


  • 2 Large Aubergine 
  • Sprig of mint
  • 10 –12 slices salami
  • 100grms Haloumi cheese (can use feta)
  • 1 cup flour
  • 3 large garlic gloves (minced)
  • 3 eggs lightly beaten
  • Salt & Pepper
  • Oil for frying
  • 2 lemons
  • 4 spoons Cannonhill Aioli

 Tahini Sauce

  • 1 cup yoghurt
  • 1 Tbsp tahini Paste
  • 1 clove smashed garlic            mix all together
  • pinch of salt


 Cut the aubergines into slices no thicker than ½ cm slices, place on a rack and sprinkle with salt. Allow to stand for 20 min then rinse off and pat dry with a tea towel.
Place a large pot on the stove and half fill with vegetable oil, place on about 3 and leave to come up to heat. Lay out the aubergine slices and pair into sandwiches, a top and bottom. On the bottom place a few mint leaves, a slice of salami a bit of garlic and a slice of halumi, place a lid on top and put to one side. Repeat until all are done. Next flour, egg wash and bread crumb the aubergine sandwiches and place one in the heated oil to see if it’s up to temperature. It should fry away nicely and gain a golden brown colour in a minute or two. Continue to fry until all done, place on kitchen paper to soak up the excess oil.

Serve with the Cannon hill Aioli and the yoghurt tahini sauce and lemon wedge.

Works well with

Cannon hill Tzatziki 
Cannon hill Hummus Range
Cannon hill Lemon, Garlic, Chilli and Smoked Paprika Oils
Cannon hill Walnut & Seaweed Dukkah