•  1 cup chopped store bought char-grilled eggplant
•  1 cup canned chickpeas (garbanzos), drained and roughly mashed
•  1 tablespoon plain (all-purpose) flour
•  ½ teaspoon baking powder
•  2 eggs, lightly beaten
•  2 green onions (scallions), thinly sliced
•  sea salt and cracked black pepper
•  vegetable oil, for shallow-frying

spiced yoghurt

•  ¾ cup (185ml) Greek yoghurt
•  ¼ teaspoon ground cumin
•  sea salt and cracked black pepper

  To make the spiced yoghurt, place the yoghurt, cumin, salt and pepper in a bowl and stir to combine. Set aside.

  Place the eggplant, chickpeas, flour, baking powder, egg, green onion, salt and pepper in a bowl and stir to combine. Heat 1cm of oil in a non-stick frying pan over medium heat. Cook tablespoons of the mixture, in batches, for 2−3 minutes each side or until golden and cooked through. Drain on absorbent paper and serve with the spiced yoghurt. Serves 4.