Aubergine Pate with Delicious Flatbread

Wed, 1 August 2018

Serves: 3-4

Ingredients

·  2 medium aubergines

·  4 tbsp vegetable/rapeseed oil

·  1 tsp brown mustard seeds

· ½ tsp turmeric powder

·  1 medium onion finely chopped

· ½ tsp salt or to your taste

·  2 fresh salad tomatoes finely chopped

·  4-5 cloves garlic peeled and grushed or grated

·  1 tbsp finely chopped ginger

·  1 tsp chilli powder to to your taste

· ½ tsp of cumin powder, ½ tsp coriander powder

·  2 pods of cardimom

·  handful of fresh coriander

 

Method

1. Preheat the oven to 200 degree.

2. Place the whole aubergine in the oven for 25-30 minutes. Take it out and let it cool.

3. Heat oil in a pan, when the oil is hot, fry mustard seeds for 5 seconds and add onion, cardamom pods, turmeric and salt.

4. Once the onion has softened, add tomatoes with garlic ginger, chilli, cumin and coriander powder. Cover and cook on a medium to low heat for three minutes or until the tomatoes, onion for a thick sauce.

5. Once aubergines has cooled down, peel and roughly chop over cooked aubergine and add to the pan.

6. Stir, cover and cook for another 2-3 minutes and finish the dish with fresh coriander.

7. Serve hot or cold with flat bread, pitta bread or naan.

 

Flat Bread (Paratha)

Makes: 2-3 flat breads

Ingredients

• 1 cup plain flour

• Water

• ½ tsp nigella seeds

• Rolling pin

• 4-5 tsp of vegetable oil

 

Method

1. Mix flour, nigella seeds and add water bit by bit to make firm dough. Good kneading is needed.

2. Heat a flat non-stick pan, when pan is heating divide dough into 3-4 equal part and form a round ball. Place in a clean surface with little oil and help of rolling pin make a round flat bread.

3. When pan is hot, place the bread in hot pan. After 30 sec turn the bread and after 30- 40 seconds add 1 tsp of vegetable oil and remove it from the pan and serve hot with aubergine pate.

Enjoy!