Starters
Aubergine on Crusty Bread
Serves
6
Ingredients
3 aubergines cut into 3cm cubes • Olive oil • 1 tablespoon ground turmeric • 2 tablespoons ground coriander seeds • Ground cardamom seeds • 3 cloves garlic, roughly chopped • 3 very ripe plum tomatoes, chopped • 1 tablespoon of sultanas • 1 sprig of fresh parsley
Method
Boil aubergines in salted water until just soft • Drain well • Heat 150ml of olive oil in a heavy-based pan • Add the spices and cook for few minutes until you achieve an aromatic paste • Add the aubergine cubes and garlic, stir everything around, let mixture sit for few minutes over the heat until it colours nicely on the underside • Turn the mixture so that the other side has a similar colouring • Add the tomatoes, stir briefly and take off the heat • Stir in the sultanas and leave to cool • Then mix in the chopped parsley • Leave for about 6 hours before spreading on slices of crusty bread
