Recipe

We've thrown fudgy chunks of aubergine into a pitta and drizzled them liberally with a creamy peanut dressing.

Serves: 4 | Prep time: 25 mins | Cooking time: 10 mins

Pitta | Main |  MOB

Ingredients

• 150g Peanuts
• 1 Garlic Clove
• 15g Fresh Ginger
• 150ml Cold Water
• 1 Lime
• 1 Aubergine
• 1Tsp Curry Powder
• Half a Cucumber
• 1 Red Chilli
• 25g Fresh Mint
• Half a Red Onion
• 2 Pitta Breads
• Olive Oil
• Salt
• Pepper

Method

1. Pop the peanuts into a blender and blitz until smooth. You'll need to intermittently scrape down the sides. Add the garlic, ginger, water and a squeeze of lime juice, then blitz until smooth and combined. Season with salt and pepper. Crush the rest of the peanuts with the back of a knife and set aside.
2. Dice the aubergine into 2cm pieces. Toss in a splash of oil, the curry powder, salt and pepper. Heat a frying pan over a medium high heat and add the aubergine, turning often until charred. Remove from the heat and set aside.
3. Chop the cucumber, scoop out the seeds and slice. Deseed and finely dice the chilli. Pick the mint leaves and finely chop, then finely slice the red onion. Toss the cucumber, chilli, mint and red onion in a bowl, squeeze over the remaining lime juice and season with salt.
4. Toast the pitta and slice open round one edge to create a flap. Open up, spread with peanut sauce, then stuff with the slaw, aubergine and crushed peanuts.