ingredients
serves 4
2 medium eggplants
3 tbsp olive oil
2 shallots, peeled and finely chopped
2 - 3 tsp crushed cilantro seeds
1/2 pound large flat mushrooms, finely chopped
3 tbsp dry white wine
4 tbsp chopped cilantro, plus sprigs to garnish
salt and pepper
method
1. Put the eggplants on a baking sheet and bake in the oven at 200°C (180°C fan oven) for about 45 minutes or until they feel soft and the skins are beginning to char.
2. In the meantime, heat the olive oil in a pan, add the shallots with the cilantro seeds and cook gently for about 5 minutes until softened and golden. Add the mushrooms and wine and cook over a high heat for 10 minutes or until all the liquid has evaporated, stirring occasionally.
3. Split the cooked eggplants, scoop out the flesh and chop roughly, then beat into the mushroom mixture. Stir in the chopped cilantro and season well with salt and pepper.
4. Either serve warm or leave to cool, then chill. Garnish with cilantro sprigs and serve with toast; toasted walnut bread goes particularly well.
