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Smoked aubergine tart

Aubergines are a popular vegetable throughout the subcontinent of India. This recipe is a twist on a classic aubergine dish. They were originally cooked on charcoal fires and had a unique smoky flavour.

What you need:

• 3 large aubergines
• 2 tablespoons Patak's Balti Paste
• 1/2 teaspoon cumin seeds
• 1/2 green chilli, chopped (optional)
• 2 cloves garlic, finely chopped
• 1 cm fresh ginger, peeled and finely chopped
• 3 spring onions, chopped
• 3 tablespoons fresh coriander, chopped
• 8 cherry tomatoes, quartered
• 2 tablespoons vegetable oil
• 1/2 teaspoon turmeric powder
• 12 sheets of filo pastry cut into 20 cm x 20 cm squares, covered with a damp cloth to prevent them drying out
• 4 sheets of foil cut into 15 cm x cm
• 1 tablespoon butter, melted
• Juice of 1/2 lemon
• pinch of sugar
• salt, to taste

What you do:

1. Preheat the oven to 180°C.
2. Pierce 2 aubergines lengthways with a skewer so it goes half way through the centre.
3. Roast on a naked flame or gas burner for 10 minutes, regularly turning them until the skin is almost blackened and the aubergines have begun to soften. Alternatively wrap in foil and bake in oven for 45 minutes until pulpy.
4. Place them in a bowl, covered with cling wrap until cool enough to handle.
5. Gently peel away the blackened skin and discard. It doesn't matter is some of the skin is mixed in with the flesh as it adds to the smoky flavour.
6. Gently heat 1 tablespoon of vegetable oil in a pan on medium flame.
7. Add the cumin seeds and once they begin to crackle add the spring onions.
8. After a few minutes add the garlic, ginger and chilli (if using).
9. Stir well before adding the Patak's Balti Paste. Sprinkle in some water to prevent the spices from burning.
10. After 2 minutes quickly mash / roughly chop the aubergines and add to the pan with the tomatoes and a pinch of sugar. Stir well and cover.
11. Allow to cook for 10 minutes, stirring often to prevent the masala from sticking.
12. In the meantime slice the remaining aubergine into � cm rounds.
13. In a bowl mix together the remaining oil and turmeric powder.
14. Brush over both sides of the aubergine slices.
15. Lay on a baking tray and bake in the oven for 10 minutes on each side or until crispy and golden.
16. Lay four ramekins / small oven proof bowls upside down on a baking tray. Lightly brush with melted butter.
17. Cover with a piece of foil and loosely press the foil against the ramekin to take the shape.
18. Brush all sides with some melted butter.
19. Lay a sheet of filo pastry on top. Brush with melted butter.
20. At a different angle lay another sheet of filo pastry on top. Brush with melted butter.
21. Repeat with one more sheet. Brush with melted butter.
22. Finish the remaining ramekins.
23. Bake in the oven for 10 minutes and until golden brown.
24. Once baked gently remove the filo tarts being careful not to break them. Set aside.
25. Squeeze the lemon juice into the smoked aubergines, taste and adjust the seasoning.
26. Sprinkle with fresh coriander. Stir.
27. Lay the filo tart upright. Fill with base with smoked aubergine. Top with a few crispy baked aubergine slices.
28. Serve with roast sticky beetroot.

This page can be found at: http://www.secretsauce.co.uk/vegetarian/tart-recipes/smoked-aubergine-tart/

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