Serves – 2-4

Prep time – 10 minutes

Cooking time – 30-40 minutes



2 aubergines

8 cloves sliced garlic

4 birds eye chillies

4 spring onions, chopped

Bunch coriander

Bunch mint


Sesame seeds

Nigella seeds

Lime to garnish


6 x rice paper circles



  1. Roast 2 aubergines in a hot oven with a little oil rubbed on them until blackened. Put in a plastic bag. When cool, peel.
  2. Fry 8 cloves of sliced garlic in oil for 3 minutes until golden.
  3. In a pestle and mortar pound the garlic with 4 birds eye chillies, and a pinch of salt and a little oil.
  4. Now add this to the aubergines, 4 chopped spring onions and a bunch of chopped coriander and mint and mash up.
  5. Deep fry 6 rice paper circles for 10 seconds until they puff up.
  6. Serve the aubergine mash topped with nigella and sesame seeds and a squeeze of lime and use the rice paper to dip.




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