INGREDIENTS

INSTRUCTIONS

Cut the aubergines into 2cm thick slices. You will need 12 slices, or 18 if
you decide to do triple deckers. Heat 175ml of oil in a deep 25-30cm frying
pan. When hot, almost smoking, add a few aubergine slices and cook until
golden and tender on both sides. Remove and drain on a wire rack over a
baking sheet. Repeat with the remainder of the aubergines, adding more oil
if necessary. Put the ginger, garlic and water into a blender or food
processor. Blend until fairly smooth. Heat the remaining oil in the frying
pan. When hot, add the fennel and cumin seeds.(Be careful not to let them
burn.) Stir for just a few seconds, then add the chopped tomatoes, the
ginger-garlic mixture, coriander, turmeric, cayenne and salt. Simmer,
stirring occasionally, until the spice mixture thickens slightly, about 5-6
minutes.
Add the fried aubergine slices and the raisins, and mix gently with the
spicy sauce. Cover the pan, reduce the heat to very low, and cook for
another 5-8 minutes. Mix the goats' cheese gently with the softly whipped
cream. If the goats' cheese is not soft and fresh it may be necessary to
sieve the goats' cheese before gently folding into the cream.
To serve, put one slice of spiced aubergine on to a warm plate and spoon a
generous blob of goat's cheese on top. Cover with another slice of
aubergine and garnish with a few young rocket leaves and a little cracked
pepper. Serve warm.
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