Smoked Salmon with spiced Aubergine

Serves 6. Peparation time 30 minutes. Cooking time 15 minutes.

Ingredients

1 Onion, diced

3 tbsp Olive Oil

1 Garlic clove, chopped

1 tsp Curry powder

750g Aubergines cut into 1 cm cubes

2 tsp Cumin powder

2 tsp smoked Paprika

2 Spring Onion, thinly sliced

6 Basil leaves, cut into thin strips

To Serve

6 slices of Smoked Salmon

6 tbsp Creme Fraiche

1 Lemon

A few sprigs of Dill

Method

Sweat the diced onion in frying pan with 1 tbsp of olive oil and the garlic, curry powder, salt and pepper. Once the onion is soft put it on one side

Toss the auberergine in the cumin and smoked paprika

Heat a large frying pan and add 2 tbsp of olive oil and enough of the aubergine to cover the bottomin a single layer with space betwee them. If you overcrowd them they will steam rather than brown. Cook until golden brown adding a little more oil if necessary

Tip the cubes into a large colander after cooking to drain off the oil

Repeat with the remaining aubergine if necessary

Mix the aubergine into the onion and return to the pan and cook gently for 8-10 minutes.. Drain again in a colander and leave for at least an hour.

These will store in a fridge for 2 days

When you are ready to serve warm the mixture gently to just above room temperature and fold in the spring onions and basil leaves

Place the smoked salmon on a large plate and then place the aubergine mix and creme fraiche on top and sprinkle with dill and serve with lemon wedges