AUBERGINE & PEA ROLLS
From Sweet Chilli Friday Serves 4 | Prep 45 mins | Cook 30 mins
Have fun cooking with this versatile collection of dishes
INGREDIENTS
• 3 large Dutch aubergines
• ½ tsp salt
• 1 tbsp sunflower oil
• 2 tsp ginger chilli paste (2½cm (1in) of fresh ginger and 2 green chillies blended in food processor
• 100g (3½oz) petit pois
• 1½ tsp sugar
• ½ lemon, juiced
• 1 tsp garam masala
• 2 tbsp desiccated coconut
• oil for brushing
METHOD
1 Preheat the oven to 240°C/ Gas Mark 9.
2 Start by chopping the ends off the aubergines and cutting them lengthwise into slices about 1½cm (½in) thick. Sprinkle the slices with salt and leave for about 30 minutes, then pat dry to remove any excess liquid.
3 Meanwhile, heat a tablespoon of oil in a pan and fry the ginger chilli paste. Add the peas and cook for a few minutes, roughly mashing the peas as you cook. Season with salt and sugar, then add the lemon juice. Take the mixture off the heat, add the garam masala and leave the mixture to cool. Once cooled, mix the desiccated coconut into the peas mixture.
4 Lastly, brush the aubergines with oil and put them in the oven for 10 minutes on each side. Alternatively you can griddle them in a panini grill.
5 To assemble the dish, put a teaspoon of the pea mixture in the centre of each cooked aubergine slice and roll it up, securing it with a cocktail stick.
Recipe from Sweet Chilli Friday by Alpa Lakhani, Anjana Natalia, Deepa Jaitha, Sangita Manek, Sheetal Mistry and Sonia Sapra. Meze Publishing 2018. RRP £15.
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