Glazed aubergine with salsa macha & coriander oil
- Thomasina Miers
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Serves 4 - 6
Easy
Prep: 10 mins
Cook: 10 mins
A star rating of 4.6 out of 5.5 ratingsRate
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Sweet, caramelised aubergine meets nutty, smoky salsa macha and zesty coriander oil, served over quinoa with pomegranate seeds for a vibrant, flavour-packed dish.
Dairy-free
Egg-free
Low sugar
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Ingredients
Nutrition
Units:
MetricUS
-
4 aubergines
halved lengthways
-
5 tbsp extra virgin olive oil
-
2 tbsp date molasses
-
6 thyme sprigs
leaves picked
For the coriander oil
-
3 garlic cloves
peeled
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1 jalapeno
roughly chopped
-
60g coriander
roughly chopped
-
40g parsley
roughly chopped
-
½ lemon
juiced
-
150ml extra virgin olive oil
For the salsa macha
-
40g white sesame seeds
-
250ml olive or good-quality vegetable oil
-
75g peanuts
-
3-4 large garlic cloves
peeled
-
2 tbsp ancho flakes
-
1 tsp hot chilli flakes
(optional)
To serve
-
300g cooked quinoa
-
small handful of coriander
leaves picked
-
50g pomegranate seeds
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Nutrition: per serving
-
kcal826
-
fat81g
-
saturates12g
-
carbs14g
-
sugars10g
low
-
fibre7g
-
protein8g
-
salt0.91g
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Method
-
step 1
Heat the oven to 200C/180C fan/gas 6. Score the aubergines in a diamond pattern, using a sharp knife, taking care not to score too deeply. Put them on a large baking tray. Brush over the olive oil and drizzle over the date molasses. Season well and scatter over the thyme. Roast for 40-45 mins until soft, melted and caramelised.
-
step 2
Meanwhile, to make the coriander oil, heat a small dry frying pan over a medium heat. Add the garlic cloves and chilli and toast for 7-8 mins until blackened all over. Tip onto a plate and leave to cool. Blitz in a small blender or food processor with the rest of the ingredients together until smooth. Season to taste and set aside
-
step 3
To make the salsa macha, heat a frying pan over a medium heat. Stir in the sesame seeds and toast for 4-5 mins until golden. Tip half into a small, high-powered blender and blitz until finely ground. Transfer the rest to a bowl. Heat half the oil in a saucepan over a medium heat. Add the peanuts and garlic and cook until both are lightly golden, about 3-5 mins. Scoop out using a slotted spoon and add to the blender. Turn off the heat and leave the oil to cool to room temperature.
-
step 4
Once the oil has cooled, pour it into the blender and add both of the chilli flakes and 1 tsp salt. Blitz a few times to get a rough paste. Add the rest of the oil and the rest of the sesame and blitz a few times more. Taste and adjust the seasoning.
-
step 5
Serve the aubergine on beds of the quinoa with the two sauces drizzled over, then scatter over the coriander and pomegranate seeds.
Chef's tip
You can buy salsa macha from specialist stores, if you like.
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Overall rating
A star rating of 4.6 out of 5.5 ratings
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