Aubergine Caviar

Ingredients

900g/2lb small aubergines
4 tablespoons olive oil
2 garlic cloves
1 teaspoon smoked paprika
3 large pitta breads
1 egg white
2 tablespoons cumin seeds
freshly ground black pepper

• Preheat the oven to 180°C/ 350°F/Gas mark 4.
• Dice the aubergine, and steam in a colander or a bamboo steamer over a pan of boiling water for 30 minutes.
• Heat the oil in a large heavy saucepan over a medium-high heat. Add the steamed aubergine, garlic and paprika. Season with pepper. Simmer for 10 minutes, stirring constantly, until the aubergine is soft.
• To prepare the pitta bread, split each into 2 rounds. Brush with the white of the egg and sprinkle with cumin seeds. Bake in the oven for 15 minutes until crisp. Serve with the aubergine caviar for dipping.
• Serves 8