|Aubergines||3 Large, pricked all over|
|Olive oil||1 Tablespoon|
|Red chili||1 , finely chopped|
|Black mustard seeds||1 Tablespoon|
|Fresh root ginger||1 Inch, peeled and grated (1 Piece)|
|Creamed coconut||2 Tablespoon|
|Chopped fresh coriander||4 Tablespoon|
Preheat the oven to 200°C/400°F/Gas 6.
Lay the aubergines on a baking sheet and bake for 40-45 minutes, until tender.
Cool, then halve them lengthways.
Scoop out the flesh and discard the skin.
Heat the oil in a heavy-based saucepan, add the chilli, mustard seeds, and ginger, and fry gently for 1 minute.
Stir in the aubergine flesh and the remaining ingredients, breaking up the aubergine flesh, and heat the pate through.