Barbara's creamed aubergine salad

This recipe is ancient. In my file of reciples it is an old scrappy piece of typing, covered in splashes as a testament of how many times it gets dug out. Barbara made this first and it is our particular favourite with pitta bread, greek salad and roast lamb.

Serves 4
1 large aubergine
3 tbls good olive oil
7 fl oz natural yogurt (ordinary not set)
7fl oz mayonnaise
1 small onion finely chopped
1 1/2 tsp dried marjoram
1 tsp honey
1 tsp horseradish sauce
1 tsp lemon juice
pinch of cayenne pepper
salt & freshly ground pepper

Wipe the aubergine, do not peel. Cut it in half and chop each half into fine strips. Put on plate and sprinkle with salt and leave to drain for 30 mins. Put strips into colander and thoroughly rinse under cold running water. Pat dry.

Put 3 tbls olive oil in large frying plan over medium heat and when very hot add the aubergine. Cook for 10 mins, stirring ocasionally. Remove from pan and drain on kitchen towel. Leave to cool.
In large bowl, mix mayonniase with yogurt Add the onion, majoram, honey, horseradish & lemon juice. Mix thoroughly. Add cold aubergine, season to taste with salt & pepper. Mix well. Put in fridge to chill for 30mins.
Pile onto serving plate, sprinkle with cayenne pepper and serve with warm pitta bread.

In honour of John Noake's Banana loaf

3 ripe mashed bananas
4oz butter (yes this recipe is so old it is in imperial)- 100g
4oz brown sugar - 100g
6oz self raising flour - 150g
2 tblsp milk
1 teaspoon bicarbonate of soda
2 eggs
40z chopped walnuts - 100g

Heat oven to gas mark 5 or 180 degrees.
Line and grease a lined loaf tin (about 1lb tin)
Cream the butter & sugar, stir in the bananas. Beat in the eggs.
Fold in the flour
Blend bicarbonate and milk together to form a paste and add to mixture. Stir in walnuts.
Pour into greaseproof lined loaf tin.
Cook for 45 minutes. Check after 30mins not going too brown.

Cooked when press top of cake with finger and it springs back..Helen said to write this biut for the non-cooks....