Smoked aubergines with red pepper relish recipe
 Crispy aubergine bites are flavoured with smoked paprika and served with a relish made from blistered Romano peppers. 50g/1¾oz plain flour 2 tbsp cornflour 2 aubergines, cut into 2cm/1in cubes250ml/9fl oz oat or almond milk vegetable oil, for deep fryingsalt and freshly ground black pepper 50g/1¾oz plain flour 2 tbsp cornflour 2 aubergines, cut into 2cm/1in cubes 250ml/9fl oz oat or almond milk vegetable oil, for deep frying salt and freshly ground black pepper 6 red Romano peppers100g/3½oz walnuts 50ml/2fl oz olive oil and 2 tbsp for frying1 onion, chopped4 garlic cloves, crushed 2 red chillies, chopped1 tsp red pepper flakes 1 tsp ground cumin 1 tbsp smoked paprika 1 tsp ground coriander 4 tbsp red pepper paste 6 red Romano peppers 100g/3½oz walnuts 50ml/2fl oz olive oil and 2 tbsp for frying 1 onion, chopped 4 garlic cloves, crushed 2 red chillies, chopped 1 tsp red pepper flakes 1 tsp ground cumin 1 tbsp smoked paprika 1 tsp ground coriander 4 tbsp red pepper paste ½ red onion, chopped 2 tbsp chopped flat leaf parsley3 pickled chillis, chopped 1 handful of walnuts ½ red onion, chopped 2 tbsp chopped flat leaf parsley 3 pickled chillis, chopped 1 handful of walnuts Method To make the smoked aubergines, preheat the oil in a deep-fat fryer to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) In a bowl, mix together the plain flour and cornflour with some salt and freshly ground black pepper.Toss the diced aubergines in the seasoned flour, the dip into the milk and coat with the flour mix one more time. Deep fry until crisp, this will take 2–3 minutes. Keep warm.To make the relish, roast the peppers until blistered over a gas hob, over the flame. Place in a bowl and cover with cling film, allow to sit for 5 minutes, then peel the black skin off keeping the flesh. Toast the walnuts for a few minutes in a hot dry pan. Set aside To a hot pan add 2 tablespoons of olive oil, sweat the onions, garlic and spices together. Add the peppers back and everything else. Stir together and then use a hand-held stick blender to blend to a purée. Add 50ml/2fl oz water and the 50ml/2fl oz oil, season with salt and pepper.Place the relish onto a large serving plate or shallow bowl and place the crispy aubergines on top of the relish. Garnish with the red onion, parsley, pickled chillies and walnuts. To make the smoked aubergines, preheat the oil in a deep-fat fryer to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) In a bowl, mix together the plain flour and cornflour with some salt and freshly ground black pepper. To make the smoked aubergines, preheat the oil in a deep-fat fryer to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) In a bowl, mix together the plain flour and cornflour with some salt and freshly ground black pepper. Toss the diced aubergines in the seasoned flour, the dip into the milk and coat with the flour mix one more time. Deep fry until crisp, this will take 2–3 minutes. Keep warm. Toss the diced aubergines in the seasoned flour, the dip into the milk and coat with the flour mix one more time. Deep fry until crisp, this will take 2–3 minutes. Keep warm. To make the relish, roast the peppers until blistered over a gas hob, over the flame. Place in a bowl and cover with cling film, allow to sit for 5 minutes, then peel the black skin off keeping the flesh. To make the relish, roast the peppers until blistered over a gas hob, over the flame. Place in a bowl and cover with cling film, allow to sit for 5 minutes, then peel the black skin off keeping the flesh. Toast the walnuts for a few minutes in a hot dry pan. Set aside Toast the walnuts for a few minutes in a hot dry pan. Set aside To a hot pan add 2 tablespoons of olive oil, sweat the onions, garlic and spices together. Add the peppers back and everything else. Stir together and then use a hand-held stick blender to blend to a purée. Add 50ml/2fl oz water and the 50ml/2fl oz oil, season with salt and pepper. To a hot pan add 2 tablespoons of olive oil, sweat the onions, garlic and spices together. Add the peppers back and everything else. Stir together and then use a hand-held stick blender to blend to a purée. Add 50ml/2fl oz water and the 50ml/2fl oz oil, season with salt and pepper. Place the relish onto a large serving plate or shallow bowl and place the crispy aubergines on top of the relish. Garnish with the red onion, parsley, pickled chillies and walnuts. Place the relish onto a large serving plate or shallow bowl and place the crispy aubergines on top of the relish. Garnish with the red onion, parsley, pickled chillies and walnuts.