Ingredients

The following ingredients have 4 Servings
  • 5ml (1 tsp) ground cumin
  • 10ml (2 tsp) ground coriander
  • 2.5ml (½ tsp) ground turmeric
  • 2.5ml (½ tsp) salt
  • 2.5ml (½ tsp) red chilli powder
  • 60ml (4 tbsp) tahini
  • 40g (⅓ 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 (3½oz) water
  • 2 large eggplants
  • 30ml (2 tbsp) coconut oil
  • 1.25ml (¼ tsp) salt
  • Plain yogurt, to serve
  • Pomegranate seeds, for garnish

Instruction

  • 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.