CookEat Recipe
Charred Aubergine and Sweetcorn with Yogurt
Pan-charred aubergine and cooked salmon are folded with sweetcorn and ginger yogurt. Cilantro and crisp baked filo complete the small plates.
Method
Steps
Step 1
Heat the oven to 180°C. Brush thawed filo with 30 ml olive oil, stack in three layers and cut into rectangles. Bake on lined trays for 8–12 minutes until golden and crisp throughout; use a longer packet cooking time if specified.
Step 2
Wash and dice the aubergine into 1 cm pieces. Cook with 7.5 ml oil over medium-high heat for 5 minutes until coloured, then reduce to medium and cook for 8–10 minutes until soft throughout. Add up to the measured 30 ml water and cover briefly if needed; uncover to evaporate it. Add the drained canned sweetcorn and stir for 2 minutes to warm, then take off the heat.
Step 3
Check raw salmon for bones and cut into 2 cm pieces. Cook in a separate pan with the remaining 7.5 ml oil over medium heat for about 6–8 minutes, turning, until a clean thermometer reads 70°C in the thickest pieces.
Step 4
Use drained canned sweetcorn kernels. Peel and grate the ginger and wash and chop the cilantro. Mash half the aubergine with the yogurt and ginger, fold in the remaining aubergine, warm corn and salmon off the heat and spoon into eight small mounds on plates. Scatter with cilantro and top with baked filo crisps.
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