Chickpea And Aubergine Pudding Recipe
Ingredients
| CRUST | ||
| 250 g/8 oz self raising wholemeal flour | ||
| 125 g/4 oz vegetarian suet | ||
| 150 ml/1/4 pint milk | ||
| 500 g/1 lb aubergines | ||
| Salt | To Taste (FILLING) | |
| Olive oil | 6 Tablespoon (FILLING) | |
| Garlic | 2 Clove (5gm), finely chopped (FILLING) | |
| 454 g/1 6 oz can chickpeas | ||
| 15 g/2 1/2 oz can tomato puree | ||
| Ground cumin | 1 Tablespoon (FILLING) | |
| 45 g/1 1/2 oz butter | ||
| 45 g/1 1/2 oz flour | ||
| 450 ml/ 3/4 pint milk | ||
| 90 g/3 oz strong cheese, grated | ||
Directions
Mix the flour and suet and slowly stir in the milk to make a light dough.
Roll out lightly and put one third to one side.
Use the larger piece to line a 1.5 litre/2 Vz pint pudding basin, trying not to handle the dough too much.
Cut the aubergines into 1 cmJVi inch slices, and then each one into quarters.
Sprinkle with salt, leave to drain for 20 minutes then rinse in cold water and pat dry.
Fry in 3 tablespoons olive oil with half the chopped garlic until quite well cooked but without browning.
Drain the chickpeas.
Heat the rest of the olive oil and stir in the tomato puree, the remaining chopped garlic and the ground cumin.
Stir briskly until the cumin smells strongly and the tomato puree is bright red.
Add the chickpeas and remove from the heat, stirring to coat the chickpeas evenly.
Melt the butter and cook the flour for about a minute and whisk in the milk to make a thick white sauce.
Blend in the cheese and cook for a few minutes.
Assemble the filling in layers.
Start with a layer of aubergine, then cheese sauce then chickpeas until the ingredients have been used.
Put on the pastry lid and seal well.
Cover and steam for at least 2 hours.
Roll out lightly and put one third to one side.
Use the larger piece to line a 1.5 litre/2 Vz pint pudding basin, trying not to handle the dough too much.
Cut the aubergines into 1 cmJVi inch slices, and then each one into quarters.
Sprinkle with salt, leave to drain for 20 minutes then rinse in cold water and pat dry.
Fry in 3 tablespoons olive oil with half the chopped garlic until quite well cooked but without browning.
Drain the chickpeas.
Heat the rest of the olive oil and stir in the tomato puree, the remaining chopped garlic and the ground cumin.
Stir briskly until the cumin smells strongly and the tomato puree is bright red.
Add the chickpeas and remove from the heat, stirring to coat the chickpeas evenly.
Melt the butter and cook the flour for about a minute and whisk in the milk to make a thick white sauce.
Blend in the cheese and cook for a few minutes.
Assemble the filling in layers.
Start with a layer of aubergine, then cheese sauce then chickpeas until the ingredients have been used.
Put on the pastry lid and seal well.
Cover and steam for at least 2 hours.
Chef
