2 medium white aubergines of Santorini / ½ kilo flour (for all uses) / 4 table spoons salt / 2 table spoons pepper / 2 table spoons sweet paprika / 2 table spoons curry / 5 table spoons white sesame / 5 table spoons black sesame / 4 egg whites / 200ml crème
Peel and cut the aubergines in sticks (2 cm thick). Beat the egg whites with the crème and deep the aubergine sticks in. Mix flour with salt, pepper, paprika, curry and sesames. Dry the aubergines and mix them with the flour mixture. Fry them in very hot oil until golden. Place them on kitchen paper to absorb the oil and serve. Accompany it with yogurt dip (yogurt, olive oil, balsamic vinegar, finely chopped mint).