Ingredients

Aubergine

• 6 large aubergines, sides trimmed lengthwise, and cut lengthwise into slices 1cm thick
• maldon salt

Filling

• 200g ricotta
• 2 tbsp pistachios, roughly chopped
• 1 tbsp sultanas
• 1 tsp ground coriander
• 1 tsp ground ginger
• 1 garlic clove, crushed
• generous pinch paprika

Crust

• 70g plain flour
• maldon salt and freshly ground black pepper
• 2 eggs
• 250g breadcrumb
• 1 tbsp coriander, finely chopped
• 1 tbsp mint leaves, shredded

To Cook

• olive oil

To Serve

• cucumber riati (see recipe)
• pilau rice (see recipe)

Method

1. Aubergine: Place the aubergine slices on a tray and sprinkle salt over the top and set aside for 10-15 minutes. Pat the aubergine slices dry with kitchen paper, turn the aubergines over and repeat the process.
2. Filling: Mix all the ingredients together in a bowl, until they are well combined. Set aside until ready to use.
3. Coat half the aubergine slices evenly with the filling. Place a matching slice over each coated slice, sandwiching in the filling.
4. To Coat: Place the flour on a plate and season with the salt and pepper. Break the eggs in a bowl and beat. Mix the breadcrumbs with the herbs on a large plate. Carefully coat the aubergine sandwiches in the flour, then the beaten egg and lastly the breadcrumbs so that they are well coated. Refrigerate until ready to cook.
5. To Cook: Coat a large frying with olive oil so that it is 1.5cm deep. Heat the oil over a moderate-high heat. Cook the aubergine slices in the hot oil for 4-5 minutes on each side so that they are crisp and golden brown. Drain the aubergine sandwiches on kitchen paper and keep warm until ready to serve.
6. To Serve: Serve the aubergine sandwiches with cucumber riati and pilau rice.