Spicy Aubergine Polpette Food

AUBERGINE POLPETTINE

Steps:

• Cover the currants with boiling water and set aside to soak. Put the aubergines in a saucepan and cover with boiling water. Boil for 10 mins, then drain and leave to cool. Take handfuls of the aubergine, squeeze out the excess water and put the pulp in a bowl. Drain the currants, and add with the cheese, nuts, 200g of the breadcrumbs and half the egg. Mix together and season really well (aubergines need good seasoning). The mixture should neither be too soft nor too firm. You should be able to form balls about the size of walnuts without it falling apart. Add more egg or breadcrumbs to get the right consistency.
• Roll each ball in flour, then put them on baking sheets, cover with cling film and chill until you want to cook them. When you're ready to serve, dip each ball in egg, then the breadcrumbs, and put them back on the baking sheets (you may find you need more breadcrumbs or egg, depending on how much you used when making the balls).
• Half-fill a large frying pan with oil, or deep enough so the fritters will be submerged, and put on the heat. When it's hot but not smoking, fry the fritters, about six at a time, until dark golden all over - about 7 mins. Transfer onto platters covered with kitchen paper to absorb the excess oil, then remove them from the paper and serve immediately.

SPICED AUBERGINE BAKE

Steps:

• Heat oven to 220C/200C fan/gas 7. Generously brush each aubergine slice with vegetable oil and place in a single layer on a baking tray, or two if they don't fit on one. Cook on the low shelves for 10 mins, then turn over and cook for a further 5-10 mins until they are golden. Reduce the oven to 180C/160C fan/gas 4.
• Heat the coconut oil in a large, heavy-based frying pan and add the onions. Cover and sweat on a low heat for about 5 mins until softened. Add the garlic, mustard seeds, fenugreek seeds, garam masala, chilli powder, cinnamon stick, cumin and ground coriander. Cook for a few secs until it starts to smell beautiful and aromatic.
• Pour the chopped tomatoes and coconut milk into the spiced onions and stir well. Check the seasoning and add a little sugar, salt or pepper to taste.
• Spoon a third of the tomato sauce on the bottom of a 2-litre ovenproof dish. Layer with half the aubergine slices. Spoon over a further third of tomato sauce, then the remaining aubergine slices, and finish with the rest of the sauce. Sprinkle over the flaked almonds and coriander (if using), reserving some to serve, and bake for 25-30 mins. Serve garnished with more coriander.