Ingredients
Units
Scale
- 5ml (1 tsp) ground cumin
- 10ml (2 tsp) ground coriander
- 2.5ml (1/2 tsp) ground turmeric
- 2.5ml (1/2 tsp) salt
- 2.5ml (1/2 tsp) red chilli powder
- 60ml (4 tbsp) tahini
- 40g (1/3 cup) cashews, ground to a fine powder
- 30ml (2 tbsp) honey
- Handful of coriander leaves
- 15ml (1 tbsp) sesame seeds
- Juice of 1 lime
- 5ml (1 tsp) rapeseed oil
- 100ml (3 1/2oz) water
- 2 large eggplants
- 30ml (2 tbsp) coconut oil
- 1.25ml (1/4 tsp) salt
- Plain yogurt, to serve
- Pomegranate seeds, for garnish
Instructions
- Preheat oven to 175°C/350°F/gas mark 4.
- To make the masala sauce, mix together the cumin, coriander, turmeric, salt, red chilli powder, tahini, cashews, honey, coriander leaves, sesame seeds, lime, rapeseed oil and water in a small mixing bowl. The masala mix should be a paste the consistency of honey that you can layer onto the aubergine.
- Slice each aubergine lengthways into 4 slices, each about 1cm (⅓ inch) thick. Place 15ml (1 tbsp) of coconut oil in a large frying pan over a lower heat. Once the oil was melted, place half the slices of aubergine in the pan and sprinkle a little salt over the top.
- Leave to cook on a low heat for a few minutes, then turn and cook on the other side.
- Transfer to a baking tray and repeat with the remaining oil and slices.
- Place the tray of aubergine in the oven for 20 minutes until soft, piercing with a fork to check.
- Next, layer the masala mix onto the aubergine slices as evenly as possible, spreading right to the edges, then cook in the oven for another 15 minutes.
- Meanwhile, preheat the grill.
- Cook the aubergine under a hot grill for 5-10 minutes, checking every few minutes to ensure it doesn’t burn.
- Serve the aubergine immediately, with a few dollops of yogurt and a sprinkle of pomegranate seeds and coriander.
Notes
- If you can’t get hold of coconut oil, check out these coconut oil substitutes.
- Prep Time: 60 minutes
- Cook Time: 10 minutes
Nutrition
- Serving Size: 1 serving
- Calories: 333
- Sugar: 12.2 g
- Sodium: 202 mg
- Fat: 21.8 g
- Saturated Fat: 8.5 g
- Carbohydrates: 20.7 g
- Fiber: 4 g
- Protein: 6.9 g
- Cholesterol: 2 mg