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Thursday 1 October 2026

Last cooked 21:00


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Parachute Fries

Based on:

TypeSide dish

Serves4 people

DateSeptember 14, 2026

Golden fries and aubergine form a broken parachute with a hummus pilot, nodding to the dramatic rescue.

Golden fries form the parachute cords, with half a grilled aubergine as the damaged canopy. A scoop of spiced hummus lands as the pilot. The setup refers to the downed F-15 pilot and his miraculous landing: the parachute visible, but incomplete.

Ingredients

  • 600 g waxy potatoes
  • 1 large aubergine
  • 2 tbsp olive oil
  • 1 tsp smoked paprika
  • 1 can chickpeas (400 g, drained)
  • 1 clove garlic
  • 2 tbsp tahini
  • 1 lemon (juice)
  • 1 tsp ground cumin
  • Salt and pepper to taste
  • Parsley (for garnish)

Method

  1. Preheat the oven to 220°C.
  2. Peel the potatoes and cut into long, thick fries. Toss with 1 tbsp olive oil, paprika, salt, and pepper.
  3. Spread fries on a baking tray and bake for 30-35 minutes until golden and crisp, turning halfway.
  4. Slice the aubergine lengthwise. Brush the cut side with 1 tbsp olive oil, sprinkle with salt and pepper. Place cut side down on a second tray and roast for 25 minutes until soft and golden.
  5. Meanwhile, make the hummus: blend chickpeas, garlic, tahini, lemon juice, cumin, and some salt into a smooth hummus. Add water for desired consistency.
  6. Plating: Place half an aubergine on each plate as the parachute. Arrange fries as cords fanning out from the aubergine. Place a scoop of hummus below as the pilot. Garnish with parsley.

Serving notes

  • Serve with extra lemon wedges for freshness.
  • Sprinkle smoked paprika over the hummus for extra color.