Instructions

1. Put the aubergine on a lightly oiled baking tray and roast in a preheated oven ( set to about 180°C) and roast for about 30-40 minutes until soft. Remove from the oven and let cool completely.
2. Cut the aubergine in half and scrape out the flesh into a bowl. Discard the skin. Mash the flesh with a fork.
3. Mince the garlic, finely chop the onion/spring onion and the chilli, if used. Lightly whisk the egg. Add these to the aubergine together with the cumin and some seasoning.
4. Add the besan flour gradually whilst mixing. Combine until you get a thick batter.
5. Lightly oil a pancake pan and add dollops of the batter. Use the base of a spoon to flatten them into a patty. Cook for a couple of minutes then flip them over and cook until golden.
6. Transfer them to a warm plate and repeat with the remaining batter.
7. Serve warm or at room temperature.