Method

Start by making the tzatziki so that the flavours have time to infuse. Place thegratedcucumber in a tea towel and squeeze to remove moisture. Combine thecucumber with the rest of the tzatziki ingredients, cover and place in the fridge.Place the aubergine slices in a colander and sprinkle with 10 ml salt. Allow theaubergines to stand for30 minutesandthen pat them dry thoroughly withkitchentowel.Whisk the eggs in a deep bowl. Combine the flour and 10 mlEveryday seasoningon a dinner plate. Also combine the panko crumbs, seedsand 10 mlEveryday seasoningon a second dinner plate.Dipthe aubergine slices into the flour mix, then the eggand finally the crumbs,pressing down to ensure both sides are evenly covered in a crumband seedcoating. Use a pastry brush to lightly dab oil onto both sides of the slices (orspray them lightly with olive oil cooking spray).Place the aubergine slices in an air fryer heated to 180 degrees Celsiusand frythem for 15 minutes, turning them halfway though. (Cook’s note: Do not overlapaubergine slices, for them to get crispy they need to be placed ina single layer inthe air fryer, which means you’ll have to air fry them in batches. These are bestserved hot, so once they’re all cooked, you can always pop them back in the airfryer for a minute to heat up just before serving.)Assemble a beautiful mezze platter with warmaubgerine schnitzels, tzatziki andveggies.