500g/1lb 2oz floury potatoes, peeled and chopped
60g/2oz plain flour
3 eggs, separated
2 tbsp chopped fresh parsley
1 tbsp chopped fresh chives
1 medium aubergine
120ml/4fl oz plain yoghurt
2 tbsp freshly chopped coriander
1 clove garlic, peeled and crushed
Squeeze of lemon juice
Salt and freshly ground black pepper
Heat the oven to 200C/400F/Gas6. Roast the aubergine on a baking sheet until tender - about 20-30 minutes. Cool.
Peel and squeeze out any juices. Put in a food processor and whiz together with the fresh coriander, garlic, lemon juice and a little seasoning.
Cook the potatoes until tender and mash until smooth. Allow to cool.
Beat in the egg yolks, parsley, chives and flour and season with salt and pepper.
Whisk the egg whites until they reach the soft peak stage. Fold into the potato mixture.
Heat some oil in a frying pan and cook tablespoons of the mixture until golden on each side.
Keep warm until ready to serve and then top with the aubergine purée.
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