Page 40 - Fresh Magazine

a taste of Nepal

Roasted aubergine pâté

SERVES 4

2 medium aubergines
4 tablespoons vegetable oil TOP TIP
1 teaspoon brown mustard seeds This is a great dish for dinner parties or
1 medium onion, finely chopped to serve as a snack with pieces of warm
½ teaspoon ground turmeric toast, pitta bread, roti or naan.
½ teaspoon salt
1 fresh chilli, deseeded and finely chopped, or 1 teaspoon
chilli powder
2 tablespoons chopped tinned tomatoes
1 tablespoon grated fresh ginger
1 teaspoon crushed garlic
1 teaspoon garam masala
1 handful of fresh coriander, chopped
naan bread, to serve, optional

Preheat the oven to 200°C/gas mark 6.
Prick some holes in the aubergines with a fork, then place them
on a baking tray and roast in the oven for 25 to 30 minutes. Set
aside and allow to cool.
While the aubergines are cooking, heat the
oil in a pan and fry the mustard seeds for
5 seconds, then add the onion, turmeric
and salt. Cook for about 5 minutes, until
the onion has softened, then add the
chilli, tomatoes, ginger, garlic and garam
masala. Cover and cook on a medium to Gluten free
low heat for 3 minutes, until the tomatoes
and onion form a thick sauce.
Once the oven-roasted aubergines are
cool enough to handle, peel off the skin
and finely chop or mash the flesh. Add the
chopped aubergine to the pan with the
onion and tomato sauce. Stir to combine
and cook for another 2 to 3 minutes, until
the aubergine is well mixed in. Finish the
dish with the fresh coriander. Serve hot or
at room temperature.

Supervalu loves
irish crafts
The hand-crafted ceramics in
this feature are by Karolina
Grundniewska of Karoart.
Originally from Poland she
made Ireland her home in 2004.
Inspired by natural wonders,
fairy tales and the beauty she
sees around her, each piece is
handmade and unique.
www.karoart.eu

38 | FRESH SPRING 2017

036 Fresh_Spring 2017_LinaSpices_V14_KJ.indd 38 09/03/2017 14:57