Ingredients

• 1 large or 2 medium aubergines
• 1 tbsp sunflower oil
• 1 tsp mustard seeds
• 1 red onion
• finely chopped
• 2½cm/1in piece fresh root ginger
• finely chopped
• 2 tbsp sundried tomato paste
• ½ tsp salt
• 1 green chilli
• finely chopped
• ½ tsp caster sugar
• bunch of fresh coriander
• finely chopped
• handful red amaranth micro herbs (optional)
• 60g/2¼oz unsalted butter
• ¼ tsp salt
• handful coriander leaves
• finely chopped
• 85g/3oz plain flour
• 2 large free-range eggs
• beaten

Directions

• Preheat the grill to high.
• Prick the aubergine with a knife and place it under the grill
• turning it frequently
• for about 15 minutes or until very soft. Leave to cool slightly
• then carefully peel away the skin and finely chop the flesh.
• Heat the oil in a frying pan over a high heat
• add the mustard seeds and cook for 1 minute until they start to pop. (CAUTION: when the mustard seeds pop
• keep the pan well away from your face and eyes.)
• Add the onions
• reduce the heat and cook for 5–10 minutes
• until softened. Add the ginger and cook for 5 minutes. Stir in the chopped aubergine
• tomato paste
• salt
• chilli and sugar and cook for 10 minutes. Add the coriander and leave to cool.
• Preheat the oven to 200C/180C Fan/Gas 6. Line two baking trays with baking parchment. Draw 2½cm/1in circles on the parchment paper
• leaving the same room again between the circles.
• For the pastry combine the butter
• salt
• 125ml/4fl oz water and coriander leaves. Once the butter has melted bring the liquid to a boil and remove from the heat. Tip in the flour and quickly stir with a wooden spoon. Stir vigorously for 2 minutes and then tip it in a bowl to let it cool a little. Using an electric whisk
• gradually add the beaten eggs to the paste
• whisking after each addition until it forms a shiny paste that will hold its shape when piped (you may not need all the eggs).
• Put the choux in a piping bag and pipe the choux onto the circles marked the parchment paper. Bake for 20 minutes. Make a hole in each choux bun using a skewer and return it to the oven for 10 minutes until crisp. Leave to cool on a wire rack.
• Slice the top off the choux buns
• pull out any undercooked pastry
• and fill them with the aubergine mixture. You can reheat these in the oven for 3 minutes to crisp up before serving. Decorate with the micro herbs or chopped coriander
• if using.