These pan-griddled vegetables contain a lightly spiced tomato, cumin and coriander-scented beef filling. Make in advance, chill and pop in the oven when guests arrive

Serves 4 or 6 (Makes 12)
Good olive oil for greasing
3 medium aubergines (about 750g-800g total weight)
60-90ml dark sesame oil
1 tsp cumin seeds, crushed
1/2 tsp coriander seeds, crushed
1 tsp mixed peppercorns, crushed
1/2 tsp sea-salt crystals, crushed
1 medium onion, finely chopped
400g lean minced beef
2 tbsp tomato purée
100ml hot beef stock

Pre-heat your oven to 200°C, Gas Mark 6 and oil a baking dish or roasting pan. Slice off and discard the aubergine stems and then, using a long, serrated knife, cut each aubergine lengthways into 8 long slices, reserving the oval offcuts and chopping these finely. Brush one side of each slice with some sesame oil. Pre-heat a ridged griddle pan until very hot, then place as many slices into it as will fit, oiled sides down. Cook for 2 1/2-3 minutes, turn over with tongs and cook for 2 minutes more. Remove from the heat. Cook the rest of the slices in the same way. To make the filling, lightly crush the cumin, coriander, peppercorns and sea salt together, using a mortar and pestle, and then put these into a food processor along with the chopped aubergine, onion and a quarter of the minced beef. Blitz for 3 short bursts, then tip this mix into a bowl and add the tomato purée and the remaining beef. Knead or mix to an even paste, then divide into 12 balls. Flatten one ball on an aubergine slice, then fold up the flaps to enclose it. Set another, dark griddle marks side up, at right angles on top. Secure with a cocktail stick or skewer, if liked. Repeat to make 12 wraps. Place in the roasting pan and drizzle over the stock. Cover with oiled foil and bake for 35-45 minutes until hot and aromatic. Serve hot, warm or cool with a salad of baby pea shoots or mache, with radish sprouts and vinaigrette.

RECIPE CLARE FERGUSON
STYLING KAREN AKHTAR
PHOTOGRAPHS SIMON BROWN
JUNE 2008