Soma's Eggplant Curry
Serve as an accompaniment to other dishes or on its own with Basmati rice.
For the Pastry:
125 g plain flour
110 g salted butter, diced
1/2 tsp salt
1 or 2 tbsp iced water
For the Filling:
A bunch of greens from your garden. I use silverbeet, kale, mustard greens – and nettles are nice, too.
1 leek or small red onion olive oil
1 clove garlic
Fresh herbs from your garden, such as thyme, sage, parsley, rosemary
200 g ricotta
2 tbsp parmesan cheese, grated
1 egg, beaten
Preheat oven to 180ºC.
In a large bowl, rub the butter into the flour, until it resembles coarse breadcrumbs. Slowly add the iced water in, a dribble at a time, working the mixture into
a soft dough. Shape into a disc then wrap in plastic and leave to rest in the fridge for 30 minutes.
Remove the green leaves from stalks. Finely dice the stalks and roughly chop the leaves. Heat a medium frypan and add a glug of olive oil, then fry onion or leek along with the stalks over a medium heat until
soft. Add garlic and continue to cook for a minute. Add chopped leaves and stir to coat the leaves.
Cover frypan with a lid, reduce heat to low and leave to cook for 5 minutes or until the leaves are wilted. Remove from heat and set aside.
Roll out pastry into a roughly round circle until about
1cm thick. Smear the ricotta over the base, leaving an uncovered edge of about 10cm. Top the ricotta with vegetable mix from the frying pan. Fold the edges of the pastry over the side of the vegetable mix, to make a little rim, then cover the top of the vegetables with grated parmesan. Brush the pastry edges with beaten egg yolk.
Bake in oven until golden – about 30 minutes. Allow
to cool for a few minutes before serving outdoors in the garden whilst you admire your handiwork.