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About the Recipe:
There are so many ways to dish up roasted aubergine, across all cultures from India and Italy, to the middle east and Japan. Here I played with Cape town African and Cape Malay flavours for a bit of a change…
Ingredients:
2 Aubergines/ 431g
Marinade: juice of one lime, pinch of salt
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Cooking Paste
ingredients:
Yield: 385g
4 tbsp rapeseed oil + 1 tbsp for blending sauce
3 dried red Asian chilis
40g macadamia nuts
1 ½ tsp coriander seeds/7g
1 medium onion/150g/roughly chopped
4 tbsp desiccated coconut
2 tbsp white sesame seeds
1 tbsp ginger paste
1 tbsp garlic paste
1 tsp turmeric powder
2 tbsp miso paste
1 tsp salt
3 tbsp brown sugar
Juice of one lime
½ cup water
Method:
Preheat oven to 200C. cut the aubergines in halves, keeping the stems. Cut the flesh into crisscross diagonal lines, quite fine, almost to the skin but leaving it intact. Lightly break open, and sprinkle with line and salt. Leave to marinate on a lined baking sheet and set aside to make cooking paste.
Heat two tbsps of rapeseed oil in a small pan. Add the chilis, nuts, and coriander seeds and lightly toast a few minutes. Add the chopped onion and mix well. Toast another few minutes, stirring occasionally. Add the coconut and sesame seeds, and cook another two or three minutes, or until starting to golden. Add the ginger and garlic paste and cook down about two minutes. Then take off the heat and add to a blender along with remaining ingredients. Mix until blended.
Heat another 2 tbsp rapeseed oil in a large pan. Pat the aubergines dry. Then add the aubergines, skin side down, to the hot oil. Sear the aubergines on medium high heat to fry the skins slightly. Cook about 3 or four minutes or until cooked slightly. Set back onto the lined baking sheet.
Add about 100g of the paste to the aubergine, or about 50g each half. Make sure to push the paste down into the crevices of the crisscrosses. Cover with foil and bake in the oven for 25 minutes. Remove foil and cook another 25 minutes, or until starting to blacken around the edges and the aubergine is cooked until extremely soft.
To plate
ingredients:
(2 cooked aubergines/4 halves as above)
8 tbsp Greek yoghurt
2 tsp Sesame seeds
40g Macadamia nuts
7g Coconut chips
7/8 fresh coriander leaves per aubergine (1/2 bunch total), picked off stem
Drizzle of sesame oil
Method:
Toast the chips lightly and set aside. Toast the macadamia lightly and roughly chop. Toast the sesame seeds and set aside. First drizzle the yoghurt over the aubergine. Then add the sesame, macadamia, and coconut chips. Sprinkle the leaves and drizzle the sesame oil to finish.