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Aubergine Parcels


2 medium aubergines; halved lengthways
2 tablespoons olive oil
1 large onion; finely chopped
2 tablespoons tomato puree
1 tablespoon medium curry powder
15 g fresh coriander leaves
75 g natural yogurt
6-8 small pita breads; to serve
2 lemons; cut in wedges, to serve

Heat the oven to 190 C / 375 F / Gas 5. Prick the aubergines and place on a baking sheet brushed with 1 tablespoon of the oil. Bake for 40 minutes an leave to cool then remove the skin and stalks. Place the flesh in a bowl. Fry the onion in remaining oil until crisp. Stir in tomato puree, curry powder and aubergine flesh. Cook on a medium hot heat for 5 minutes, leave to cool. Puree the mixture with the coriander and yogurt, season and spoon into hot pita bread. Serve with lemon wedges.




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.