Aubergine and tomato canapés recipe
 Spicy aubergines in a crisp choux pastry case make perfect veggie canapés. Even better, they can be made in advance and reheated just before serving. 1 large or 2 medium aubergines1 tbsp sunflower oil1 tsp mustard seeds1 red onion, finely chopped2½cm/1in piece fresh root ginger, finely chopped2 tbsp sundried tomato paste½ tsp salt1 green chilli, finely chopped½ tsp caster sugarbunch of fresh coriander, finely choppedhandful red amaranth micro herbs (optional) 1 large or 2 medium aubergines 1 tbsp sunflower oil 1 tsp mustard seeds 1 red onion, finely chopped 2½cm/1in piece fresh root ginger, finely chopped 2 tbsp sundried tomato paste ½ tsp salt 1 green chilli, finely chopped ½ tsp caster sugar bunch of fresh coriander, finely chopped handful red amaranth micro herbs (optional) 60g/2¼oz unsalted butter¼ tsp salthandful coriander leaves, finely chopped85g/3oz plain flour2 large free-range eggs, beaten 60g/2¼oz unsalted butter ¼ tsp salt handful coriander leaves, finely chopped 85g/3oz plain flour 2 large free-range eggs, beaten Method Preheat the grill to high.Prick the aubergine with a knife and place it under the grill, turning it frequently, for about 15 minutes or until very soft. Leave to cool slightly, then carefully peel away the skin and finely chop the flesh.Heat the oil in a frying pan over a high heat, add the mustard seeds and cook for 1 minute until they start to pop. (CAUTION: when the mustard seeds pop, keep the pan well away from your face and eyes.)Add the onions, reduce the heat and cook for 5–10 minutes, until softened. Add the ginger and cook for 5 minutes. Stir in the chopped aubergine, tomato paste, salt, chilli and sugar and cook for 10 minutes. Add the coriander and leave to cool.Preheat the oven to 200C/180C Fan/Gas 6. Line two baking trays with baking parchment. Draw 2½cm/1in circles on the parchment paper, leaving the same room again between the circles.For the pastry combine the butter, salt, 125ml/4fl oz water and coriander leaves. Once the butter has melted bring the liquid to a boil and remove from the heat. Tip in the flour and quickly stir with a wooden spoon. Stir vigorously for 2 minutes and then tip it in a bowl to let it cool a little. Using an electric whisk, gradually add the beaten eggs to the paste, whisking after each addition until it forms a shiny paste that will hold its shape when piped (you may not need all the eggs). Put the choux in a piping bag and pipe the choux onto the circles marked the parchment paper. Bake for 20 minutes. Make a hole in each choux bun using a skewer and return it to the oven for 10 minutes until crisp. Leave to cool on a wire rack.Slice the top off the choux buns, pull out any undercooked pastry, and fill them with the aubergine mixture. You can reheat these in the oven for 3 minutes to crisp up before serving. Decorate with the micro herbs or chopped coriander, if using. Preheat the grill to high. Preheat the grill to high. Prick the aubergine with a knife and place it under the grill, turning it frequently, for about 15 minutes or until very soft. Leave to cool slightly, then carefully peel away the skin and finely chop the flesh. Prick the aubergine with a knife and place it under the grill, turning it frequently, for about 15 minutes or until very soft. Leave to cool slightly, then carefully peel away the skin and finely chop the flesh. Heat the oil in a frying pan over a high heat, add the mustard seeds and cook for 1 minute until they start to pop. (CAUTION: when the mustard seeds pop, keep the pan well away from your face and eyes.) Heat the oil in a frying pan over a high heat, add the mustard seeds and cook for 1 minute until they start to pop. (CAUTION: when the mustard seeds pop, keep the pan well away from your face and eyes.) Add the onions, reduce the heat and cook for 5–10 minutes, until softened. Add the ginger and cook for 5 minutes. Stir in the chopped aubergine, tomato paste, salt, chilli and sugar and cook for 10 minutes. Add the coriander and leave to cool. Add the onions, reduce the heat and cook for 5–10 minutes, until softened. Add the ginger and cook for 5 minutes. Stir in the chopped aubergine, tomato paste, salt, chilli and sugar and cook for 10 minutes. Add the coriander and leave to cool. Preheat the oven to 200C/180C Fan/Gas 6. Line two baking trays with baking parchment. Draw 2½cm/1in circles on the parchment paper, leaving the same room again between the circles. Preheat the oven to 200C/180C Fan/Gas 6. Line two baking trays with baking parchment. Draw 2½cm/1in circles on the parchment paper, leaving the same room again between the circles. For the pastry combine the butter, salt, 125ml/4fl oz water and coriander leaves. Once the butter has melted bring the liquid to a boil and remove from the heat. Tip in the flour and quickly stir with a wooden spoon. Stir vigorously for 2 minutes and then tip it in a bowl to let it cool a little. Using an electric whisk, gradually add the beaten eggs to the paste, whisking after each addition until it forms a shiny paste that will hold its shape when piped (you may not need all the eggs). For the pastry combine the butter, salt, 125ml/4fl oz water and coriander leaves. Once the butter has melted bring the liquid to a boil and remove from the heat. Tip in the flour and quickly stir with a wooden spoon. Stir vigorously for 2 minutes and then tip it in a bowl to let it cool a little. Using an electric whisk, gradually add the beaten eggs to the paste, whisking after each addition until it forms a shiny paste that will hold its shape when piped (you may not need all the eggs). Put the choux in a piping bag and pipe the choux onto the circles marked the parchment paper. Bake for 20 minutes. Make a hole in each choux bun using a skewer and return it to the oven for 10 minutes until crisp. Leave to cool on a wire rack. Put the choux in a piping bag and pipe the choux onto the circles marked the parchment paper. Bake for 20 minutes. Make a hole in each choux bun using a skewer and return it to the oven for 10 minutes until crisp. Leave to cool on a wire rack. Slice the top off the choux buns, pull out any undercooked pastry, and fill them with the aubergine mixture. You can reheat these in the oven for 3 minutes to crisp up before serving. Decorate with the micro herbs or chopped coriander, if using. Slice the top off the choux buns, pull out any undercooked pastry, and fill them with the aubergine mixture. You can reheat these in the oven for 3 minutes to crisp up before serving. Decorate with the micro herbs or chopped coriander, if using.