Aubergine Wontons with Pomegranate Raita

Ingredients

Contains: milk (auto-detected from the ingredients and method; we can miss things, so check labels)

• 2 aubergines
• 1 clove garlic
• 1 tbsp flat leaf parsley
• 1 tbsp basil
• 2.5ml/½ tsp salt
• ½ lemon
• 1 tbsp olive oil
• 16 wonton wrappers (available in Asian supermarkets and stores)
• 1 tsp cornflour
• for deep frying oil
• Raita
• 150g5oz Greek yoghurt
• 1 pomegranate
• 2 tsp mint
• 1 tsp root ginger

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Preheat the oven to 425°F (220°C). Halve the aubergines lengthwise, score the flesh in a crosshatch, brush with the olive oil, sprinkle with a little of the salt, and roast cut side up for 40 minutes until very soft.

2. Scoop the cooked aubergine flesh into a bowl and mash it finely. Mince the garlic and finely chop the parsley and basil, then stir them in with the lemon juice and season with salt to taste. Let the filling cool.

3. Mix the cornflour with a splash of water until smooth to make a sealing paste.

4. For the raita, scrape the seeds from the pomegranate, finely grate the root ginger, and chop the mint. Stir these into the Greek yoghurt with a pinch of salt, then chill until serving.

5. Lay a wonton wrapper on a board, spoon about a teaspoon of filling into the centre, brush the edges with the cornflour paste, and fold into a triangle or parcel, pressing out air and sealing firmly. Repeat with the remaining wrappers.

6. Heat the oil for deep frying in a deep saucepan to 350°F (180°C). Fry the wontons in batches for 2 to 3 minutes until golden and crisp, then drain on paper towels.

7. Serve the hot aubergine wontons straight away with the chilled pomegranate raita alongside.