SMOKED AUBERGINE & OLIVE STRUDEL Serves 4

1 aubergine

2 tbsp olive oil, plus a little extra for cooking the spinach

1 red onion, cut into 8 wedges

1 green pepper, chopped

2 garlic cloves, finely chopped

1 tsp cumin seeds

1 tsp ground allspice

200g cherry tomatoes, cut in half

1 tbsp honey

2 small preserved lemons, flesh removed, skin chopped

100g green olives, chopped

200g spinach

1 heaped tbsp extra-thick Greek yoghurt

5 sheets of filo pastry

125g unsalted butter, melted

sea salt and black pepper

• Prick a few small holes in the aubergine, put it over a gas burner and leave for 10–15 minutes, until

blackened all over, turning regularly (you can also do this under the grill or you can roast the

aubergine in the oven at 200°C/400°F/gas mark 6 for about 20 minutes until soft; it won’t taste

smoky, though).

• Meanwhile, heat the olive oil in a small pan, add the onion, green pepper, garlic and cumin seeds

and cook gently for 8–10 minutes, until the vegetables are starting to turn golden. Stir in the ground

allspice and cook for a minute or so longer. Remove from the heat and leave to cool. Peel the

blackened skin off the aubergine – it doesn’t matter if there is a little left on. Roughly chop the

flesh and stir it into the onion mixture. Add the tomatoes, honey, preserved lemons and green

olives.

• Heat a large saucepan, add a drizzle of oil, then add the spinach and some salt and pepper. Cook

briefly over a medium heat until wilted, then transfer to a colander and gently press out excess

liquid. Add the spinach to the aubergine mixture, together with the Greek yoghurt. Season with salt

and pepper – you probably won’t need much salt because of the preserved lemon and olives.

• Preheat the oven to 180°C/350°F/gas mark 4.

• Place a sheet of filo pastry on a damp tea towel and brush with melted butter. Place another sheet of

filo on top and brush with more butter. Repeat with the remaining filo and butter to make a stack of

filo sheets.

• Spread the aubergine filling along one short end of the pastry, taking it almost to the edges. Roll the

pastry around the filling, using the tea towel to help you roll, and tucking in the pastry at the sides

once or twice as you go. Turn it so the seam is underneath and brush all over with melted butter.

• Place on a buttered baking sheet and bake for 25–30 minutes, until golden. Remove from the oven

and brush with a little more melted butter. Serve warm or cold.