Anjum joined us at our event 'An Evening of Flavour' in October and held master class for our guests, this is the dish she created for you to try at home!
3 tbs. vegetable oil plus extra for cooking the aubergines
2 medium aubergine, cut into thin 1cm slices (you need about 12)
1 medium-large onion, chopped
½ fat red chilli, finely sliced
4 fat garlic cloves, peeled and grated into a paste
3 medium tomatoes, quartered and deseeded
¾ tsp. fennel seeds
2 tsp. tomato puree
1 tsp. coriander powder
Salt, sugar and freshly ground black pepper to taste
225g fresh ricotta
½ small red onion, finely chopped
1 tbs. shredded fresh mint
- Blend the tomatoes with a little water until smooth. Lightly season the aubergines.
- Heat the oil in a large non-stick stick saucepan. Add the onion and cook until lightly browned on the edges.
- Add the garlic and cook for a minute or so.
- Add the blended tomatoes, tomato puree, chilli, spices and seasoning.
- Cook over a moderate heat, stirring occasionally, until it thickens into a paste and releases oil, around 15 minutes. Taste, it should taste harmonious.
- Meanwhile, cook the aubergines, heat a good drizzle of oil in a large frying pan and add as many pieces of aubergines that will fit in the pan; cook over a moderate flame until golden brown on the underside and turn over and repeat, it takes around 3 minutes a side.
- Remove and place on a plate and repeat with the remaining slices until they are all cooked. You can also cook these in a 180C oven; brush liberally with oil, season and place on a baking tray; cook until they are completely soft.
- Add 150ml water to the tomatoes, bring to a boil and simmer gently for 4-5 minutes or until it all comes together into a creamy sauce. Taste and adjust seasoning adding a pinch of sugar if the tomatoes are too acidic.
- Meanwhile, mix together all the ingredients for the filling; season with a little salt and a good pinch of pepper. Set aside.
- Place a tablespoon of filling onto the bottom of each slice of aubergine, about an inch in. Carefully roll them up into fat short logs; patting in any escaping ricotta. Place the rolls seam side down in the sauce, spoon over some of the sauce and gently heat through for 3-4 minutes. Serve hot.