|1 large||Aubergine (Eggplant), Weighing About 1 Lb|
|2||Cloves Garlic; Peeled And Crushed|
|5 tablespoons||Olive Oil|
|1 teaspoon||Cumin; Ground|
|250 millilitres||Yoghurt; Thick|
|2||Sheets Filo Pastry|
|2 teaspoons||Sesame Seeds|
|1 tablespoon||Mint; Chopped|
|Salt And Black Pepper|
Wipe the aubergine and cut into small, thin chunks, about the size of a pound coin (⅞"). Place in a colander and sprinkle with salt. Leave for at least 20 minutes, then rinse quickly and drain. Crush the garlic cloves with a little salt, then stir in the oil, cumin, a generous seasoning of black pepper and a little salt. Toss the aubergines in the oil, then cook them till soft in a grill pan set under a medium-hot grill. Toss them around occasionally so that they cook on both sides. Leave to cool, then put them in a small bowl and add 3 tablespoons of the yoghurt. Preheat the oven to 200 C / 400 F. Lay the filo sheets on a board and cut each on lengthways into four strips. Brush one of the eight strips with some of the remaining oil and place 2 tablespoons of the aubergine stuffing at one end, about a finger's depth in. Fold one corner over the stuffing to form a triangle. Fold the triangle over and over suing up the strip and leaving a fat filo parcel. Repeat with the rest. Place the parcels on a baking sheet, brush with oil and sprinkle with the sesame seeds. Bake for 10 minutes until golden. Mix the remaining yoghurt with the mint and serve with the warm pastries.
Posted to EAT-L Digest 19 Aug 96 Date: Tue, 20 Aug 1996 12:55:55 EDT From: erika metzieder <100627.3022@...> NOTES : A rich version of the genre, for eating warm while the cheese is molten.
Serves 4 as a starter of light lunch.
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