Roast spiced aubergines. Serves 2
Thanks to box scheme member Ellen for sending in this Nigel Slater recipe.
- 2 aubergines olive oil
- 1 teaspoon of: cumin seeds,coriander seeds,cardamom seeds
- 4 onions, chopped 2 cloves of garlic, sliced
- chopped coriander pinch chilli
- lemon juice yoghurt to serve
Slice the aubergine half lengthways. Make half a dozen deep
diagonal slashes across each flat side and repeat at the opposite
angle to give a diamond effect. Scatter the surface of each half with salt and set aside upside down for 30 mins. Rinse, pat dry and place in a roasting tin. Drizzle with olive oil and bake in a hot oven (200C/400F/Gas Mark 6) until soft (about 40 mins). Grind the 3 seeds finely together and then cook the 3 spices with the onions and garlic on a low heat until the onions are soft.Add the coriander, chilli, lemon juice and salt to the onions and stir in some olive oil to make an onion slush.When the aubergines are done, spoon the onion mixture over the aubergines and drizzle with yoghurt to serve.