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Baked aubergine and preserved lemon
16th May, 2018

Ingredients

  • 2 large aubergines, cut into 1cm rounds
  • 2 tbsp tamari
  • 1 tbsp honey
  • 1 tbsp toasted sesame oil
  • 2 preserved lemons, roughly chopped
  • 3 pinches of saffron threads
  • 200ml soya yoghurt
  • Flaked sea salt and cracked black pepper
  • To garnish
  • A small bunch of fresh coriander, finely chopped
  • 2 sprigs of fresh mint, leaves picked and chopped
  • 1 red chilli, sliced
  • 2 tbsp cashew nuts, toasted and chopped

Equipment required:

  • Baking Tray
  • Food Processor
  • Mixing bowl

Baking aubergine with honey and tamari gives it a lovely salty, sweet stickiness that is incredibly more-ish. The freshness of the lemony saffron yoghurt adds to the fragrant complexity of this Middle Eastern-inspired dish. It is perfect for a dinner party, as part of a big feast, or simply served as a weekday supper with some rice and a green salad.


Method:

1 Preheat the oven to 200°C/Fan 180°C/Gas 6. Line a baking tray with greaseproof paper.

2 Spread the aubergine rounds on the baking tray. Whisk together the tamari, honey and
sesame oil in a bowl and pour evenly over the aubergine. Bake for 20–25 minutes
until soft and golden.

3 Meanwhile, put the preserved lemons, saffron, yoghurt, and a pinch each of salt and pepper in a food processor and blitz until the yoghurt has turned a deep yellow and is smooth.

4 Place the aubergine rounds on a large serving dish. Drizzle over the saffron yoghurt
dressing and garnish with the coriander, mint, chilli and toasted cashews.


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