This appetizing dish can be served by itself or as a tasty side dish to other dishes. It is simply aubergine cooked until meltingly tender and then combined with spices.
Preheat the oven to 240°C/475°F/Gas 9. If you are using Chinese aubergines, roast them for 20 minutes, and if you are using the ordinary large aubergines, roast them for about 30–40 minutes, or until they are soft and cooked through. Allow to cool and then peel them. Put them in a colander to drain for at least 30 minutes. This procedure can be done hours in advance. Place the aubergines into a bowl.
While the aubergines are cooking, boil the eggs for 10 minutes. Remove and crack under cold running water. Allow them to cool thoroughly under cold water. Peel and cut into wedges.
In a food processor, combine the aubergines with the garlic, shallots and chillies into a purée, then add the salt and pepper. Mix well and garnish with mint leaves and the eggs. Serve at once.
© 2001 Ken Hom. All rights reserved.