Ingredients
2 aubergines
1 clove garlic
1 tbsp flat leaf parsley
1 tbsp basil, chopped
2.5ml/½ tsp salt
½ lemon, juice only (depending on taste)
1 tbsp olive oil
16 wonton wrappers (available in Asian supermarkets and stores)
1 tsp cornflour mixed with 1 tbsp water
oil for deep frying

Raita
150g5oz Greek yoghurt
1 pomegranate, kernels extracted
2 tsp mint, chopped
1 tsp root ginger, chopped

Method
1. Preheat oven 190C/375F/Gas 5.
2. Place the aubergines on a roasting tray and bake in the oven for 45 minutes. Cool and peel.
3. Place the aubergine, garlic, parsley, basil, salt, lemon juice and oil in a blender. Pulse until coarsely chopped and mixed.
4. Mix all the raita ingredients together and chill in the fridge.
5. Place a teaspoonful of the aubergine mixture in the centre of a wonton wrapper. Brush around the edges of the wrapper with the cornflour water and then fold one corner over to the other to form a triangle and press down on the edges to seal. Repeat to fill all the wrappers.
6. Deep-fry the filled wontons, a few at a time until golden and puffed (2-3 minutes).
7. Serve the wontons with a spoonful of raita and some mint to garnish.