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Sunday, May 8, 2011

Baked aubergine

S bought a gigantic aubergine from the market, I think just because it was so huge.  It was massive - almost head-sized.  Used half for baba ghanoush, and the other half for this.


1/2 a massive aubergine
2 tsp coriander seed
2 tsp cumin seed
1/4 tsp chili flakes
salt
2 1/2 tbsp cashews
1 clove garlic
squeeze of lemon juice
2 1/2 tbsp almond milk
olive oil
salt and pepper
chopped coriander leaves

Heat oven to ~450F.  Cut the aubergine into 1 cm thick slices.  Squeeze into clean cloth / paper to remove any excess liquid.  Grease a roasting tin with olive oil.  Rub both sides of slices with olive oil.  Toast the cumin and coriander seed in a frying pan til fragrant.  Put into spice grinder and add the chili flakes and some salt.  Whizz to a powder.  Sprinkle 1/4 of the powder on the aubergine slices arranged in the roasting tin.  Put in the oven for 10-15 min.  Then turn over and sprinkle with another 1/4 of powder.  Put back in the oven for another 10-15min, til lightly browned and softened.  Meanwhile, whizz the cashews and garlic in the spice grinder til smooth.  Mix in a small bowl with the remaining spice powder, lemon juice and almond milk til a smooth and creamy texture.  Serve aubergine with sauce and coriander leaves on top.

Tasty.  Plenty of potential for varying spice mix.  Pretty simple.  The sauce was really good - I liked the cashews as an interesting taste / texture.
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