Biryani filo pie with aubergine relish

I got fed up of the BBC Vegetarian food Christmas and Summer magazines a while ago, and resolved not to buy them anymore, but my husband kindly picked up the Christmas one for me as a gift without realising they’re normally rubbish. However, this Atul Kochar recipe caught my eye and decided to give it a go. In the magazine it’s a complicated wreath but as there were just two of us I decided to cut out a lot of the work and just make us a parcel each. Inside the parcel is a mix of rice, vegetables, spices and a touch of soya cream. The aubergines are roasted then mashed with lime juice and spices, and there’s a mint raita lurking in the corner there to.

This was alright for a change and I liked the idea, but to my great disappointed the vegetables were overcooked to the point of sogginess. They were just right before they went into the oven so the extra cooking time sent them over. I’ve also made better Indian aubergine accompaniments. I would use the idea again but I’d certainly cook the vegetables a lot less and I probably would make it less creamy.


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