Step 1

Place eggplant in a colander set over a bowl and sprinkle with 2 tsp sea salt flakes. Set aside for 30 minutes to extract any bitterness. Rinse under cold running water and pat dry with paper towel

Step 2

Combine flour and sumac in a bowl. Place eggs in a second bowl and lightly whisk. Place panko in a third bowl. Dip eggplant in flour, then in egg, allowing any excess to drip off, then coat in panko. Heat 5mm oil in a large non-stick frypan over medium heat. In batches, cook eggplant for 5-6 minutes on each side until golden and tender. Keep warm. Repeat with remaining eggplant.

Step 3

Combine yoghurt, lemon juice and garlic in a bowl. Season. Spread over a serving plate and top with fritters, tomato, pomegranate seeds, spring onion and sorrel. Serve immediately.