Aubergine filled crispy parcel served with a spiced fennel vinaigrette.
Preheat the oven to 180'C.
Peel and finely dice the shallots and garlic. Carefully chop the chives. Cut the aubergine into very small pieces and marinade for 10 minutes in the spices.
Add the shallot, garlic and half of the chives to the aubergine and season with salt and pepper.
Heat a frying pan until hot. Add 2 tablespoons of olive oil and when warm add the aubergine mix, cook for 5 minutes until the aubergine has softened.
Peel and finely dice the red onion. Dice the fennel and the green chilli.
In a sauce pan with a drizzle of olive oil sweat the onion, fennel and chilli for 2-3 minutes to soften slightly. Leave to cool and then add the lemon juice and zest, olive oil, salt and pepper. Add the chives at the last minute.
Cut pastry sheets into 3 strips. Melt the butter.
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. Brush with melted butter and season with pepper.
Place on a baking tray and cook in the oven for 12 minutes or until golden brown and crisp.
Serve warm with the dressing.
«Dust the parcels with different spices or seeds for a different flavour.»