Crisp spiced aubergine parcels served with provencal vegetables, mini fondant potatoes and basil dressing.
Cut the potatoes lengthways into slices 5mm thick.
Heat a frying pan and add the water butter and salt. Whisk together to make an emulsion.
Add the potatoes to the pan cut side down and cook until golden brown and cooked through.
Peel and finely slice the red onion. Peel and finely dice the garlic. Pick the leaves from the thyme.
Slice the peppers and cut the courgette into small dice.
Heat a wide bottomed pan until hot and add the olive oil.
Sweat the onions with the fennel seeds until the onions are soft. Add the peppers and cook for a few minutes. Add the garlic and thyme, cook for a minute and then add the courgettes. Season with salt and pepper and add the chopped tomatoes. Bring to the boil and then simmer until the courgettes are just cooked. Keep warm.
Preheat the oven to 200'C.
Peel and finely dice the garlic and red onion. Cut the aubergine into 1cm dice. Finely dice the red chilli.
Heat a frying pan until hot and add a splash of the olive oil. Cook the red onion until soft and add the cumin. Cook for a minute and then add the garlic,chilli and aubergine. Cook for a minute, season with salt and pepper and then add a cup of water. Cover with a lid and cook until the aubergine is completely soft. Allow the filling to cool before making the pastillas.
Cut the brick pastry into strips about 5cm wide. To fold the parcels place a small amount of the filling in the bottom corner of the pastry strip. Fold the pastry over the filling to form a triangle. Continue folding in triangles until all of the edges are sealed. To finish the parcel, tuck the final flap under the last fold like an envelope. Repeat this process until all of the filling is used.
Shallow fry the parcels in the hot olive oil for 2 or 3 minutes on each side until they are golden brown and crispy.
Pick the leaves from the basil and place in a pestle and mortar. Add the garlic and salt. Pound the herbs until you have a puree and then stir in the olive oil. This can also be done in a mini blender.
Place a steel ring in the centre of a plate and fill with the Provencal vegetables. Place five mini fondant potatoes around the vegetables. Place the pastillas on top of the vegetables. Finish the plate with a drizzle of the basil dressing.
«The filling in the pastillas can easily be varied to include goats cheese, fresh herbs or other seasonal vegetables.»