Dish of the Day: The Reluctant Vegetarian’s recipe for Crispy Fried Buttermilk Aubergine Tacos

Anna Barnett

IMG 6217 2 263x300 Dish of the Day: The Reluctant Vegetarians recipe for Crispy Fried Buttermilk Aubergine TacosCrispy Fried Buttermilk Aubergine Tacos

Don’t be put off by the ingredients list, you’ll have most of it in your cupboards. This also serves to impress at any dinner party and if aubergine and sprouts aren’t your thing then replace these with any variety of vegetables. Oyster mushrooms, onions, avocados and cauliflower all work well as tasty substitutes and need a lot less marinating time. Get creative…

Cooking / Preparation Time – (As long as you have the patience to marinate the aubergine for –  From 1hr to overnight ) plus 30 minutes cooking preparation

Feeds – 4/6


Buttermilk Marinade

150g of Buttermilk (If you can’t find this use sour cream and add a dash of milk)

2 x Tbsp of smoked paprika

1 x Tsp of cayenne pepper

2 x Tbsp of maple syrup

Sprinkle of rock salt

Generous sprinkle of white pepper

Generous sprinkle of black pepper

Flour Mix

2 x Cups of plain flour

2 x Tbsp of smoked paprika

1 x Tsp of cayenne pepper

Sprinkle of rock salt

Generous sprinkle of white pepper

1/2 x Lemon zest

Pickled Red Onion

1 x Large red onion finely sliced

3 x Large glugs of red wine vinegar – Enough to cover the onion

1 x Tbsp of caster sugar

Spicy Pickled Radishes

5 x Radishes – Finely sliced

2 x glugs of red wine vinegar – enough to cover the radishes

1 x Tsp of caster sugar

1 x inch of ginger – Finely sliced

1/4 x Medium sized red chilli – Finely sliced

Paprika Mayo

4 x Tbsp of full fat mayonnaise

1 x Tbsp of smoked paprika

Large sprinkle of white pepper

Glug of Choula chilli sauce or Tabasco

Squeeze of a lemon


Pack of soft flour tortillas – Allow one per person

1/4 x Red Cabbage – Finely sliced/shredded

2 x Handfuls of brussels sprouts – Cut in half and pull off some of the leaves so you get more crispy bits

1/2 x Bunch of fresh coriander finely sliced to garnish

3/4 x Red Chilli – Finely sliced to garnish

IMG 6207 1 262x300 Dish of the Day: The Reluctant Vegetarians recipe for Crispy Fried Buttermilk Aubergine TacosInstructions:

Start by combining the buttermilk marinade with the spices then add the aubergine, cover and leave in the fridge to marinate for as long as your patience allows.

Whilst the aubergine marinates combine the spices with the plain flour so it’s ready to coat the aubergine then start on pickling the red onion and radishes, combing all ingredients listed above and making sure you finely slice both the onions and radishes, they’ll pickle quicker this way.

Ensure the red cabbage is as finely shredded as possible and put to one side along with the coriander and fresh red chilli if you fancy the extra spice.

Combine the mayonnaise with the lemon juice and spices. Give it a try to make sure you’re happy with it, add extra spice if you can handle it.

Heat up a medium sized pan with vegetable oil until the fat is bubbling hot. Test by sampling one small piece of aubergine before adding the rest – It should fizz and float to the top if ready.

Once the aubergine is marinated carefully remove it from the marinade and add it straight to the flour mix coating all sides (try to keep as much of the marinade on the aubergine as possible) before adding to the hot oil and deep frying for 3/4 minutes until golden brown. Using a slotted spoon to remove it from the oil, place the aubergine onto paper towels to soak up some of the excess oil.

TIP: Don’t overfill the pan as it reduces the temperature of the oil. You can keep the cooked aubergine warm in the oven if you have a fair bit to get through.

Once you’ve cooked all the aubergine, start by adding the shredded cabbage to the middle of a taco followed by a generous topping of paprika mayo and the crispy fried aubergine. Follow this with the pickled onions and radishes before garnishing with coriander, chilli and crispy sprouts. Serve whilst the aubergine is still warm.

If this sounds good but leftover turkey is what you’re working with then visit the Get In My Gob website and blog for more options

Follow Anna on Twitter @GETINMYGOB

  • srbauhaus

    Err… there’s no mention of how to prep the aubergine before marinading it. Does it need salting? How many do you need for this recipe? Just asking.

  • spencer

    This looks a great dish to help lose weight after stuffing my face during xmas and the new year, I will try this over the weekend.

    Thank you for the tasty tips :-)


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