How may recipes can you have with Aubergine I personally can’t have enough of them another stunning dish by Yottam Ottenghui
Ingredients
- 3 large aubergines
- 100ml groundnut oil
- 200g greek yoghurt
- 2 tsp medium curry powder
- 1/4 tsp ground turmeric
- 1 lime
- 1 onion
- 30g flaked almonds
- 1/2 tsp cumin seeds
- 1/2 tsp coriander
- 40g pomegranate seeds
- salt and pepper
Method
- Preheat oven to 220 degrees, fan bake.
- Use a vegetable peeler to peel away strips of aubergine skin from top to bottom, leaving the aubergines with alternating strips of black skin and white flesh, like a zebra.
- Cut widthways into round slices, 2cm thick, and place in a large bowl. Mix well with 70ml of oil, 1/2 tsp of salt and plenty of pepper, and spread out on a large tray lined with baking paper.
- Roast for 40-45 minutes, until dark golden brown and then set aside to cool.
- Mix the yoghurt with 1 tsp of curry powder, the turmeric, lime juice, a generous pinch of salt and a good grind of pepper. Keep in the fridge until required.
- Put the remaining 2 tbsp of oil into a large frying pan and place on a medium high heat. Once hot, add the onion and fry for 8 minutes, stirring frequently, until soft and dark golden brown.
- Add the remaining tsp of curry powder, the almonds and a pinch of salt, and continue to fry for 2 minutes, until the almonds have lightly browned.
- When you are ready to serve, arrange the aubergine slices on a large platter or individual plates, slightly overlapping. Spoon over the yoghurt sauce and top with fried onion mix.
- Sprinkle over the cumin seeds, coriander seeds, pomegranate seeds and lime zest then serve.
Share this Post