A second lesson with Aroma and Spice, Canberra – Smoked Eggplant dip/side and fenugreek parathas

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Having successfully created the Potato and Spinach Curry at home that Vinnys taught in the first lesson, it’s great to learn a new side dish/entrée dip to go with it.

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Vinnys helpfully demonstrates how to smoke the eggplant on the stove and even offers to source the special pans to use at home.

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Quick and easy, using tinned tomatoes, red chilli and coriander also with conveniently the same spices as the Potato & Spinach Curry, the dip comes together perfectly.

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Serve with breads as an entrée or side dish.

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But also very handy, is knowing how to create the parathas. These layered breads can even be cooked ahead and frozen, before heating on a pan ready to serve.

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There are several techniques for creating the layers and Vinnys shows several.

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Using just a few simple ingredients, they can be fancied up with herbs or made richer by adding butter to melt on the cooked parathas.

Stuffed parathas are also another possibility, but that’s a treat for another lesson.

For details of upcoming lessons email Vinnys on vinnystanve@yahoo.com.au

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