Aubergine and potato palatas
(Serves 2)
Ingredients
1 large long aubergine
2 medium sized potatoes
2 tbsp fresh coriander leaves
Juice of a lime
Ground nut oil for frying
For the paste
1 preserved lemon salt water
2 tsp ginger
1 tbsp peanuts
1 tsp green rocket chilli
1⁄2 bunch spring onions
3 tbsp fresh coriander leaves
1⁄4 tsp turmeric
1 tsp cumin powder
2 tsp coriander powder
1 tbsp rapeseed oil
1⁄2 tsp palm sugar
Salt to taste
Zest of a lime
Preparation
Heat the oven at 180oc / gas mark 5. Slice the potatoes length ways into 1⁄2 cm slices and slice the aubergine into 1 cm width slices. Grind the peanuts in a mini processor or simply use a pestle and mortar.
Method
- For the paste: Mix all the ingredients together to form a paste.
- Rub the paste onto both sides of the vegetables and shallow fry in a large frying pan, on a medium heat for 10 mins, turning until softened and golden brown.
- Place in the oven for 15 mins to finish off. (Turn half way through.)
- Remove form the oven and squeeze over lime juice. Place alternate layers of potato and aubergine to form a tower and garnish with fresh coriander leaves.
