Aubergine open sandwich recipe
Ingredients
40ml olive oil
4 white pitta bread, split and cut into halves
100g smoked Mackerel fillets, roughly flaked
75g sun-dried tomatoes, drained and chopped
2 large eggplant, de-seeded and chopped
25g frozen peas, thawed
1tsp cumin seeds
small handful of parsley leaves, finely chopped
juice of ½ lemon
salt
pepper
Preheat the oven to 200°C. Place the aubergine and cumin seeds in a roasting tray and cover with the olive oil. Season to taste and roast for 10-15 minutes until lightly golden in colour. Remove from the oven and transfer to a food processor. Add the lemon juice and blitz until smooth. Add the parsley leaves and pulse a few times. Spoon into a bowl. Add the peas and sundried tomato and stir well. Adjust the seasoning if necessary. Spread the pitta with aubergine spread and garnish with the flaked fish. Serve on plates.