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.





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