This is a Rolls-Royce of a dish, a slightly amended version of a Ottolenghi recipe.
This recipe reminds me of sunny holidays in the south of Italy, eating aubergines doused in olive oil and baked in the oven. They are part of an antipasti or main course, delicious just on their own or with a yoghurt dip.
Aubergine, or egg plant as they are known in some parts of the world, is a wonderfully versatile vegetable used in Middle Eastern and Mediterranean cuisines.
Common spices, cumin and coriander seeds, are magnificent at triggering endorphins. They are one of those Middle Eastern and Mediterranean kitchen secrets that will change your world, and I suggest you master the art of roasting them, and grinding them in a mortar and pestle. You can store them in a jar for weeks.
Pomegranate seeds are another one of those rare foods that are both delicious and bursting with goodness. They work well in sweet and savoury dishes, with surprising tiny bursts of sharp sweetness popping in your mouth and you will find them in many Middle Eastern dishes.
BAKED AUBERGINE WITH CURRIED YOGHURT
Baked aubergine with curried yoghurt, roast almonds and pomegranate
4
servings1
hour20
minutesIngredients
3 large Aubergines
100 ml Olive Oil
200 g Greek Yoghurt
2 tsp Mild Curry Powder
1 tsp Cumin
1 Medium Lemon : 1 tsp finely grated zest and 2 tsp Lemon Juice
2 tsp Powdered Erythritol
1 Medium Onion, finely sliced with a Mandoline
30 g Flaked Almonds
1/2 tsp Roasted Cumin Seeds, lightly crushed
1/2 tsp Roasted Coriander Seeds, lightly crushed
50 g Pomegranate Seeds
Himalayan Salt and Black Pepper
Method
- Preheat the oven to 220°C fan.
- Using a vegetable peeler, peel strips of the aubergine skin from top to bottom, so that you have stripes, like a zebra. Cut the aubergines into round 1,5cm – 2cm slices and place on a lined baking tray. Using a pastry brush, brush the aubergine slices with olive oil and sprinkle with salt and pepper, turn them over, brush the other side and sprinkle the other side with salt and pepper.
- Roast the aubergine in the oven for 40-45 minutes until they are golden brown. Remove from the oven and leave to cool.
- Mix 1 tsp curry powder, erythritol, lemon juice and salt and pepper with the yoghurt and place in the fridge.
- Roast the cumin and coriander seeds for 1-2 minutes in a dry frying pan, transfer to a mortal and pestle and grind until you have roughly ground seeds. Set aside.
- Slice the onion finely with a mandoline (if you have one) and using the remaining oil, fry on a medium heat until soft. Add the remaining 1 tsp curry powder and the ground cumin, stir until well combined.
- Add the almonds and salt and pepper and fry for approximately 2 more minutes until the almonds are light brown.
- Arrange the cooled aubergine slices onto a platter. Spoon the curried yoghurt over the aubergines and add the warm onions.
- Sprinkle the lemon zest and pomegranate seeds over the baked aubergine and serve.
Notes
- MACROS per Servng: 13g Carbs – 9.4g Protein – 28g Fat – 344 Calories
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