Aubergine Fritters

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Following on my recent post on aubergines, here is another very simple but delicious aubergine dish, which is great as a snack/starter with the slice of rye bread or it can be a side dish too. It is ideal for the picnics and BBQs. This time it’s My Mum’s recipe:

AUBERGINE FRITTERS

Ingredients:

2 aubergines

3-4 garlic cloves, finely chopped

about 1 cup of bread crumbs

sal/pepper

1/2 cup of fresh basil leaves, chopped

olive oil for frying

Method:

1. Wash the aubergine, cut into round slices, place in a bowl and season with salt and pepper.

2. Heat up a frying pan  with a few spoons of olive oil, wait till it hot, but do not allow the oil to burn.

3. Put the bread crumbs on a separate plate, take each slice of aubergine, dunk the both sides into the bread crumbs and place it on a frying pan. Allow about 1-2 minutes on each side or until golden coloured and cooked through.

4. Place it on a plate, garnish with fresh chopped basil and garlic.

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Parcel-Pie


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I’ve been making this pie (originally adopted from Nigela’s Domestic Goddess book)  a lot recently and I’ve tried all sort of fillings, using rice, cous cous, lentil along with different vegy selection, but this version still remains my favourite.

 

COURGETTE, SPINACH AND CHICK PEA FILO PIE

Ingredients:

1 pack of ready made filo pastry

100 g melted butter

1 yellow onion

3 courgettes (diced, unpeeled)

300 g spinach

1 can of chick peas, drained

200 g feta cheese (cut in cubes)

2 medium cooked potatoes (cubed)

1/2 teaspoon cumin seeds

1/2 teaspoon turmeric

1 teaspoon ground coriander

2 tablespoon olive oil

salt, pepper

Plus: 22cm springform tin

Method:

1. Preheat the oven to 200C.

2. In a large frying pan gently fry the cumin seeds and onion in the olive oil until the onion is soft. Add the rest of the spices, courgette and cook on a fairly high heat to prevent the courgettes becoming watery. When they are soft but still holding their shape, add the spinach and quickly cook until it just starts to wilt. Tip it over in a big bowl, let it to cool slightly.

3. Add cut potatoes, can of drained chick peas and cubed feta cheese, mix everything to combine and check seasoning.

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4. Brush the inside of the springform tin with some melted butter. Line the bottom and sides of the tin with 3/4 of the filo pastry, buttering each sheet as you layer. Leave a little filo overlapping the sides, and keep 3-4 layers for the top. Carefully put in your filling and then fold in the overlaps. Cover with the final coat of butter and put in the oven for about 20 minutes or until the filo is golden.

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P.S: As you can see there are some carrots on a last picture and there are no carrots in my recipe. I have to confess, I just had a two carrots left from the roast night before, so I just added the into the pie too (I hate to waste:))