Recipes CARAMELISED BABY AUBERGINES
CARAMELISED BABY AUBERGINES
With their fabulous meatiness, aubergines are a brilliant veggie to use in vegetarian and vegan cooking. Roast them in a tomato-rich sauce along with courgettes and a sprinkling of our Cape Herb & Spice Mediterranean Rub for your take on French ratatouille. Marry them with one of our curry blends for a satisfyingly spicy stew served with basmati. Or make this ultimate summer side dish using baby aubergines and our Cape Herb & Spice Moroccan Spice blend.
- WHAT YOU WILL NEED -
- 20 baby aubergines
- extra virgin olive oil
- 2 Tbsp runny honey
- Cape Herb & Spice MOROCCAN SPICE
- Cape Herb & Spice TALL ATLANTIC SEA SALT GRINDER
- pomegranate rubies
- almond slivers, toasted golden in a dry pan
- mint leaves
- 2 Tbsp smooth peanut butter
- juice of one lime
- METHOD -
Slice the aubergines in half and use a small sharp knife to score a diamond pattern in the flesh. Then place the aubergines cut side up on a baking tray lined with baking paper. Brush each aubergine generously with olive oil, sprinkle with Cape Herb & Spice Moroccan Spice blend and give them a light grinding of sea salt. Drizzle with honey. Roast aubergines in a preheated 180 ºC oven until they are soft– it takes about thirty minutes, but start checking them after twenty.
Plate the aubergines up on a large platter along with plenty of toasted almonds, loads of pomegranate rubies and torn mint leaves. Make a simple nut butter dressing by combining the peanut butter with the juice of one lime. Stir in 1 tablespoon boiling water at a time until it has the consistency of a pourable dressing. Spoon over the aubergines and tuck in.
Recipe concept & photography by Lizet Hartley.
Lizet Hartley is a freelance stills and reel food stylist, food photographer and recipe developer. In her spare time she – rather predictably – cooks. Get more of her recipes on her blog at http://www.melkkos-merlot.co.za
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